Wagyu Brisket

landarc · Jun 17, 2013

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.

Titch · Jun 17, 2013

JohnHB said:
so are you going to cook it?

That's the plan:becky: But at the moment the freezer is full of cooked Brisket

buccaneer · Jun 17, 2013

Live and learn.
Brining wagyu is like brining a watermelon:heh:

Titch · Jun 17, 2013

landarc said:
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.

I am thinking of the Hotter temp, its more natural to me.

Titch · Jun 17, 2013

buccaneer said:
Live and learn.
Brining wagyu is like brining a watermelon:heh:

My brined Watermelon kicks arse.
Small hole in the top of one and invert a tight fitting bottle of Mescal so that it seeps in overnight:whoo::whoo:

buccaneer · Jun 17, 2013

AussieTitch said:
My brined Watermelon kicks arse.
Small hole in the top of one and invert a tight fitting bottle of Mescal so that it seeps in overnight:whoo::whoo:

That would kick arse, but I think the concept of " brining" may still be giving you trouble Titch :laugh:

JohnHB · Jun 17, 2013

One of the purposes of brining is that it reduces overall weight loss. So why wouldn't one not want to preserve the maximum amount of the meat whatever it is!!!!

Bluesman · Jun 17, 2013

My vote is minimal seasoning, no injection and 275* to 300*. Butcher paper oprtional. I want to see the PR0N:-D

landarc · Jun 17, 2013

JohnHB said:
One of the purposes of brining is that it reduces overall weight loss. So why wouldn't one not want to preserve the maximum amount of the meat whatever it is!!!!

A cure changes the meats flavor and texture, I dunno, it just seems to me there are so many briskets out there that would need the brine, certainly a Wagyu, expecially and Aussie one, just would not NEED it.

deguerre · Jun 17, 2013

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

Damn straight! That's a waste of good grinding for hamburgers beef!

Moose · Jun 17, 2013

Don't have much to add that's already been said, but I would definitely check out Bigabyte's excellent brisket tutorial if you haven't already:

http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=Brisket+Tutorial

buccaneer · Jun 17, 2013

JohnHB said:
One of the purposes of brining is that it reduces overall weight loss. So why wouldn't one not want to preserve the maximum amount of the meat whatever it is!!!!

It only reduces weight loss by a fraction by the time the cook is over, and that is still a mistake in understanding of what is happening.
You are not preserving but replacing, or diluting.

Second, brining is NOT effective on fat, the diffusion cannot take place because the molecules cannot pass and the ions cannot bind.
Fallacy John.

HTH

Wagyu Brisket

landarc

somebody shut me the fark up.

Titch

somebody shut me the fark up.

buccaneer

somebody shut me the fark up.

Titch

somebody shut me the fark up.

Titch

somebody shut me the fark up.

buccaneer

somebody shut me the fark up.

JohnHB

is one Smokin' Farker

Bluesman

Babbling Farker

landarc

somebody shut me the fark up.

deguerre

somebody shut me the fark up.

Moose

somebody shut me the fark up.

buccaneer

somebody shut me the fark up.

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