Thread: Wagyu Brisket
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Unread 06-17-2013, 12:44 AM   #21
landarc
somebody shut me the fark up.

 
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John, you pastrami cured one of those briskets? My farking dawgs man, that is not what you do with Wagyu!

I would go hotter, over cooler Titch. I like to cook everything in the 280F to 300F range.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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