Thread: Wagyu Brisket
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Old 06-13-2013, 04:57 PM   #11
is one Smokin' Farker

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Join Date: 12-14-12
Location: Sydney NSW

I have cooked a couple with great success as pastrami. A brine mixture for 10 days. Added a pastrami rub & smoke at low temperature for 6 hours. Vacuum packed & cooked sous vide or 3 days. I guess this isn't the method you wih to hear.
The Reuben sandwiches were heavenly but one couldn't eat too much because of the richness/butteryness of the Waghu. My wife suggested a more kosher version of the Reuben leaving out the dairy and using horseradish (we named it the Charlotte).
Couldn't eat it cold as it became hard from the solidifying fat. But warm it a little in the microwave and back to heaven!
For subsequent pastrami I have not used Waghu as my wife and other family didn't want the richness of the Waghu. It took me a while to consume my efforts as I finished up mainly eating it by myself!
When you stop horsing around it is time to fire up the BBQ & Smoker
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