Originally Posted by Hawg Father of Seoul
Awesome write up. Interesting that the SRF lacked minerality. The three WAYGU and 1 red Japanese brisket I cooked had exceptional minerality.
Congrats on a very successful cook when it counted.
I have had Wagyu brisket a few times, and the balance and tasty and clean tasting fat has always struck me. But, I find the flavor to be very mild, this would be true for the steak and tri-tip I have had also. But, that is not a flaw, it is delicious stuff.
I plan on buying some Strube Ranch from Big Poppa Smokers at some point soon.