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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-23-2014, 09:48 AM   #31
s0upb0ne
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Off the grill and it probes like a warm knife thru butter. Thermapen shows 186 to 196 degress throughout. Now I am foiling and placing into oven @ 150 degrees.

Total cook time was 11 hours 57 minutes @ 225 (temp -/+ 3)

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Unread 06-23-2014, 09:48 AM   #32
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I think that the low and slow approach is fine but I'd start the cook by at least 9:00 P.M. the night before to allow plenty of pit time and then the very important resting time that it needs afterward. The brisket will probably be probe tender a little sooner than a regular cut would because that's how Wagyu rolls but there will be a higher fat content than normal and it will take a little more time to render it out.
I'd be willing to bet that the brisket will probe tender at about 200 IT but I'd go ahead and take it to at least 205. Wrapping in foil at 150 IT will cut about 3 hours off the cooking time, leaving you with about a 13 hr cook and getting it done at about 10:00 A.M. but then I'd want to give it a nice loooong rest (a minimum of 2 -3 hrs) allowing the IT to come down as slowly as possible, continuing to render fat and depositing collagen into the meat.
At 205 IT I'd take the meat off the pit, vent the foil until the it comes down to about 190 and then reseal the foil for the remainder of the resting period in a cooler with some towels.
I did something similar with a well marbled prime brisket a while back and the result was "meat jello", I can only imagine what would happen with Wagyu!!! LOL!
Oops, just realized that your OP was made yesterday so I'm a little late with my post! Oh well, it's looking good so far and I can't wait to hear how it turns out!
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Unread 06-23-2014, 09:54 AM   #33
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Oops, just realized that your OP was made yesterday so I'm a little late with my post! Oh well, it's looking good so far and i can't wait to hear how it turns out!
From all my reading on this forum, I expected the waygu to cook fast and it did cook fast. If you look at the curve I posted, there was no virtually no stall.

I plan to let in sit in foil in the oven @ 150 until 1PM. You say 150F is a good target for for slicing?
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Unread 06-23-2014, 10:50 AM   #34
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For those interested, here is my temp plot for the cook at this point. I have a two probes in the meat. The top curve is the pit. It has been pretty steady @ 224 to 227 the whole cook. The middle one is the flat and the bottom is in the point. I decided against using the 'crutch' and/or cranking up the temp due to the slope on both of the meat probes.

Hopefully this was the right decision.

So you didnt wrap?
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Unread 06-23-2014, 11:12 AM   #35
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When it hit 150 and then 160 on a slow and steady climb and the meat looked nice and wet, I didn't think I would much out of the foiling the meat at that point...so I didn't paper or foil it. There wasn't wasn't much of a 'stall' on this piece if meat.
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Unread 06-23-2014, 11:21 AM   #36
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Quote:
Originally Posted by s0upb0ne View Post
From all my reading on this forum, I expected the waygu to cook fast and it did cook fast. If you look at the curve I posted, there was no virtually no stall.

I plan to let in sit in foil in the oven @ 150 until 1PM. You say 150F is a good target for for slicing?
Cooking at 225 there was NO stall?!? Going back and looking at your posts the only thing that concerns me is that you may have taken it off a little too soon.
A Wagyu brisket will probe tender fairly early but there is a much higher fat content in there than a normal cut of beef, I think that I would have continued to cook until the IT hit at least 200 to 205 in the thickest part of the flat to render more out.
A 150 IT should be okay to slice at.
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Unread 06-23-2014, 11:40 AM   #37
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Quote:
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Cooking at 225 there was NO stall?!? Going back and looking at your posts the only thing that concerns me is that you may have taken it off a little too soon.
A Wagyu brisket will probe tender fairly early but there is a much higher fat content in there than a normal cut of beef, I think that I would have continued to cook until the IT hit at least 200 to 205 in the thickest part of the flat to render more out.
A 150 IT should be okay to slice at.
No stall and the probe passed through like butter. I thought about the fat content maybe giving me a 'false done', but it jiggles and a piece that 'accidentally ' fell was pretty damn good.

We will know for sure in less than a hour.
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Unread 06-23-2014, 01:05 PM   #38
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I'm looking forward to seeing the finished slices and hearing what you think of them.
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Unread 06-23-2014, 01:20 PM   #39
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Nice cook. Can't wait for the payoff.
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Unread 06-23-2014, 03:21 PM   #40
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Very moist and tender




very awesome brisket !!



Last edited by s0upb0ne; 06-23-2014 at 03:51 PM..
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Unread 06-23-2014, 04:20 PM   #41
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Very moist and tender




very awesome brisket !!


Looks like it turned out pretty good!
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Unread 06-23-2014, 04:59 PM   #42
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Quote:
Originally Posted by s0upb0ne View Post
Very moist and tender




very awesome brisket !!


Great looking brisket Been thinking about trying a Wagyu myself but don't want to end up with $100 chili
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