Quote:
Originally Posted by SmoothBoarBBQ
Hey All,
So I just went to my 2nd KCBS competition at the Smoke on the Harbor BBQ Throwdown in Mt. Pleasant, SC. I decided to "up my game" so to speak and pick up a SRF wagyu brisket. It was my first time cooking wagyu so I brought along a CAB Choice as a backup. I read a lot of threads in here and everything seemed to suggest that wagyu cooks much faster.
So I did my normal cooking method for a competition : good trim, injection, rub, and smoked it at 250-275F for about 10 hours. I started doing the probe test once it hit 190F and the flat really didn't get tender until about 198F. So I pulled it, gave it about a 3 hour rest, and was super excited to start slicing it for the turn-in box. Problem : it was nothing but un-rendered, disgusting, fat. I tried getting 6 good slices from the flat but the entire thing was just nothing but fat and the mouth feel made me nauseous.
Luckily I had my CAB as a back up and that came out perfect and I took 6th in brisket.
Just wondering if anybody has any ideas as to what I could have done differently. I wish I had taken some pictures to show but the entire flat was just nothing but fat. On a wagyu do you need to do the probe test differently ? I just was so mad... $180 straight into the trash because none of it was edible at all. The point was very much the same and it was nothing but a mess of fat. I actually trimmed all of the fat cap off of the point and I'm just lost as to why that brisket came out so poorly. Any advice would be welcome.
Thanks!
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My first waygu, I too cooked a Creekstone prime with it. I too wasn't able to turn in the Waygu, but I did get a 5th place finish.
That was the last time that the waygu was left out of the box. When you think it's ready, it prolly needs another 20-30 minutes of cooking,IMHO.