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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-13-2013, 07:10 PM | #16 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Myron Myxon swears by his Wagyu brisket, and he goes hot and fast. He does an injection for competition which is chock full of MSG. I'm pretty sure he would not do that it home. In any case there still has to be something to it with the higher fat content etc. All those trophies he has won cannot be wrong. Just don't use lighter fluid like he does... I just don't get that.
Cheers! Bill
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A butterflies wings. About to bring down everything... |
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06-14-2013, 04:22 PM | #17 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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I believe it would make great Burger Mince.
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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06-14-2013, 04:33 PM | #18 |
is One Chatty Farker
Join Date: 09-02-12
Location: Kentucky
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I would treat it the same as your other briskets and see if it tastes any better and is worth it.
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Weber Summit Charcoal Grill and 22” WSM. Former user of pellet grills and XL BGE |
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06-14-2013, 06:14 PM | #19 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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I've cooked a bunch of them. I don't personally think they cook any faster. Mine are usually probe tender between 195* and 210*...just depends on the piece of meat just like any other brisket. I would just use your standard brisket process.
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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06-17-2013, 12:44 AM | #21 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-17-2013, 01:11 AM | #22 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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That's the plan But at the moment the freezer is full of cooked Brisket
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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Thanks from:---> |
06-17-2013, 01:13 AM | #24 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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I am thinking of the Hotter temp, its more natural to me.
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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06-17-2013, 01:16 AM | #25 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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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
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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06-17-2013, 01:20 AM | #26 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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That would kick arse, but I think the concept of " brining" may still be giving you trouble Titch
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Hold my dang beer... |
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06-17-2013, 02:07 PM | #27 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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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!!!!
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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06-17-2013, 02:25 PM | #28 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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My vote is minimal seasoning, no injection and 275* to 300*. Butcher paper oprtional. I want to see the PR0N
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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06-17-2013, 02:59 PM | #29 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-17-2013, 03:10 PM | #30 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Damn straight! That's a waste of good grinding for hamburgers beef!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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