Peteg
Full Fledged Farker
Inspired by Myron Mixon's 4 hour brisket cook, I ordered a Wagyu full packer from Snake River farms this week. I planned on firing the UDS up to about 340 and then wrapping after about 2 hours until it hit 180 or so. Even with the temps in the 20's today in Wisconsin, the UDS had no trouble maintaining 330 with the Digi Q hooked up. I threw on the 9 lb trimmed brisket along with a 7 lb butt at 7:30 AM. The UDS made it back up to 330 within 10 minutes. By 9:00 AM the flat was reading 170, so I wrapped it and threw it back on. By 9:30 it hit 180 and I wrapped it and threw it in the cooler. It didn't probe like I would have liked at 180. In hindsight, I should have let it go another 10 - 20 degrees. I left the brisket towel-wrapped in a cooler until about 5:30 when I threw it back on the smoker for 30 minutes just to firm it up. The pork by the way, I wrapped at 9:30 and pulled and coolerd at 11:30. All together, 2 hours total cook time for the brisket & 4 for the pork. The pork by the way was terrific. It could have gone a little longer but not a whole lot. This is what I learned from today.
1. When cooking hot and fast, you need to remember that your finish temps are going to be higher than normal.
2. When cooking hot and fast the point lags behind the flat (at least in this case). When I pulled the brisket, the point was about 20-30 degrees behind the flat
In regards to the Wagyu, I don't know that it was worth the extra price. It's hard to really measure the difference between Wagyu and choice since I don't typically cook hot and fast.
In regards to the hot & fast, I'll probably try it again just keeping in mind that I need to cook it a little longer.
Hope this helps somebody from dorking up an expensive cut of meat.
Pete G.
1. When cooking hot and fast, you need to remember that your finish temps are going to be higher than normal.
2. When cooking hot and fast the point lags behind the flat (at least in this case). When I pulled the brisket, the point was about 20-30 degrees behind the flat
In regards to the Wagyu, I don't know that it was worth the extra price. It's hard to really measure the difference between Wagyu and choice since I don't typically cook hot and fast.
In regards to the hot & fast, I'll probably try it again just keeping in mind that I need to cook it a little longer.
Hope this helps somebody from dorking up an expensive cut of meat.
Pete G.
Attachments
Last edited:
