ClintHTX
is Blowin Smoke!
Fat takes time to render. If it hasn’t rendered you either didn’t trim it enough or didn’t give it enough time. Nuff said.
SRF Black Label (16.4 Lbs) Massive Fail
- Thread starter SmoothBoarBBQ
- Start date
P
pharp
Guest
Pretty much the same thing happened to me the first time I tried SRF. I am sure people have differing opinions on why this might be...but this advice from a respected KCBS cook solved my problem immediately. Add more time to your unwrapped cooking time. The fat needs somewhere to go. How long do you cook unwrapped? I would say cooking at 250-275 (I think that is what you said you cook at) add 20% to your unwrapped cook time. Up until this weekend I had 5 consecutive top 5 kcbs brisket calls (not saying that to say I am the worlds greatest cook but just to back up that I feel like this advice improved my brisket game). I know its an expensive experiment but when you nail it you will see why.
SmoothBoarBBQ
is Blowin Smoke!
No, I haven't gone back to wagyu yet, but I might in the future. Most advice in this thread suggests to cook it longer than you think in needs, so keep that in mind when you're doing your cook.
Good luck!
m-fine
is One Chatty Farker
Some people say Wagyu cooks faster, others say it takes longer for that fat to render. Who is correct? Both.
How can that be? Because there are two VERY DIFFERENT meats being sold as Wagyu.
Real pure bred Wagyu cows have a fat that is higher in Omega 3’s with a much lower melting point than regular angus or traditional western breeds. This one will usually cook faster.
What SRF sells is a Wagyu Angus hybrid. It has more fat, but is otherwise closer to angus than real Wagyu. More fat at the same melting point may mean more time or higher temp to render.
The short answer is if you cook prime by feel, cook the Wagyu by feel. “Feel” is more than just probe tender. It should also include the look and the feel in your hand, flex/bend feel, jiggle etc. You should be able to tell if the meat is cooked and fat rendered if you have been cooking primes successfully. Switching to internal temp is a huge step back.
JoshuaJEarle
Is lookin for wood to cook with.
I only use SRF in comps and consistently do well, highly recommend sticking with it and getting the practice as with anything else...it will be worth it in the long run.
srfannella
Knows what a fatty is.
Hello Gang! Sorry for being so late to the party here but thought I'd maybe give my two cents for what it is worth. The whole "wagyu cooks faster than other briskets" thing is a bit out of context and not always true. As with any brisket some times they can cook a little quicker sometimes a little longer. A wise person gave me a great answer when I asked how long you cook a brisket, he said, "until it's done." I've attended a lot of classes, I've cooked a lot of briskets and I've had the fortune of being right next to some pretty amazing cooks when they are cooking. When attending a class by one of the top pitmasters in the country we were told, "wrap on color, pull on feel." It didn't seem to stop folks from asking for temps (and they were given as guidelines) but that weekend we probably heard that phrase over 100 times.
It is not unheard of to take SRF briskets up to 214 (depending on your cook style etc.). Do you have to cook the gold burnt ends a little longer? Probably so. There is a lot more internal marbling you have to render down so you just want to make sure you're staying on top of them.
With regard to our product being closer to Angus than it is to Wagyu, this is actually not the case. Yes, American Waygu cattle are in fact crossed. SRF cattle are cross of purebred wagyu and traditional cattle breeds such as angus for a 50/50 cross. Our genetics are traceable and we maintain a 100% Wagyu herd for cross breeding purposes. This is what allows us to provide the highest quality, most consistent and winningest brisket in BBQ.
As with any product we sell, if you ever have questions or have a problem please just reach out and let us know. If you're new to cooking it and want tips, suggestions or advice we're but a click or call away and always willing to help. We have a lot of experience on our team, we work with a lot of pitmasters and are always willing to help out with anything you might need.
We hope you'll give it another try and if we can be of any help just let me know!
Happy Smoking!
It is not unheard of to take SRF briskets up to 214 (depending on your cook style etc.). Do you have to cook the gold burnt ends a little longer? Probably so. There is a lot more internal marbling you have to render down so you just want to make sure you're staying on top of them.
With regard to our product being closer to Angus than it is to Wagyu, this is actually not the case. Yes, American Waygu cattle are in fact crossed. SRF cattle are cross of purebred wagyu and traditional cattle breeds such as angus for a 50/50 cross. Our genetics are traceable and we maintain a 100% Wagyu herd for cross breeding purposes. This is what allows us to provide the highest quality, most consistent and winningest brisket in BBQ.
As with any product we sell, if you ever have questions or have a problem please just reach out and let us know. If you're new to cooking it and want tips, suggestions or advice we're but a click or call away and always willing to help. We have a lot of experience on our team, we work with a lot of pitmasters and are always willing to help out with anything you might need.
We hope you'll give it another try and if we can be of any help just let me know!
Happy Smoking!
m-fine
is One Chatty Farker
My comment on your Wagyu being closer to Angus than pure Wagyu was not in regards to the percentage of breeding or in any way a comment on the quality of the meat or its suitability for BBQ (I think it is better than the real deal for smoking).
The point is, the fat in SRF briskets does not exhibit the much lower melting point that is a characteristic of the pure bred (and traditionally raised) Wagyu. In this respect, it is closer to a prime Angus brisket and the cooking method will need to account for that.
Sidd Finch
Knows what a fatty is.
I actually just did a 12.75lb (pre-trim) SRF black wagyu brisket this past weekend (1st time cooking waygu). Went to about 206 before I pulled it - 14 hours (no wrap). Totally went by the feel when I'd probe rather than temp. Came out great. It sounds like it just needed more time on the cooker.
Also, almost filled the grease bucket with rendered fat - first time that has happened with 1 brisket!
Also, almost filled the grease bucket with rendered fat - first time that has happened with 1 brisket!
Hog1990
Full Fledged Farker
I've always been told, when you think it is probing tender - take it another 30 mins.
EyeBurnEverything
is Blowin Smoke!
I never understood this "probe tender" method. To me, its all about being at a certain temp for a certain amount of time. To me, "stall" makes no sense. I don't care what grade the brisket is, If you bring that thing up to 160F IT wrap it and hold it there for 24 hours , its going to be butter tender. Lets take this a little further and say 180F for 16 hours maybe even as little as 12 hours, butter tender.
Where did this probe at 200F+ even come from?
Where did this probe at 200F+ even come from?
srfannella
Knows what a fatty is.
The fatty acid profile and the lower melting point are main reasons we cross breed and you do, in fact, get the lower melting point and fatty acids in our products. We feed our Wagyus on a similar, long-feeding process as those that are traditionally raised in Japan. They are fed up to 5 times longer than traditional cattle. And while we are not feeding sake and giving massages they are given special care for a very long time before processing.
Our company produces traditional cattle as well as American Wagyu and there is a significant difference. If you have any questions about our processes I'm more than happy to clear anything up. We work very hard to share the history of our company and our practices in an effort to best educate those looking to purchase our products.
