Ridiculously long brisket cook post, Wagyu, Piedmontese, Angus - Page 2

shirknwrk · 09-01-2013, 10:04 PM

If you live near Kansas City, Paradise Locker Meats in Trimble (Just north of Smithville) usually has Piedmontese in stock. I've tried Piedmontese tri-tip (great) and one brisket (my first brisket, which I didn't get right). They say that Piedmontese shouldn't be cooked as long... or to as high an internal temperature as other beef and your results would seem to confirm that. Can't remember what I paid for the Piedmontese but I think it was less than the Wagyu, (Which they can get). http://www.paradisemeats.com/ Thanks so much for the comparison... I've been looking for one.

landarc · 09-01-2013, 10:09 PM

Quote:

Originally Posted by JS-TX

Thanks for the great write up, all three look excellent from here.. I need a napkin to wipe my drool! This thread makes me want to experiment with the Akaushi beef brisket that my local butcher shop carries...hmm

I want to try Akaushi beef as well. But, one thing at a time, I got loads of brisket leftovers right now.

Quote:

Originally Posted by shirknwrk

If you live near Kansas City, Paradise Locker Meats in Trimble (Just north of Smithville) usually has Piedmontese in stock. I've tried Piedmontese tri-tip (great) and one brisket (my first brisket, which I didn't get right). They say that Piedmontese shouldn't be cooked as long... or to as high an internal temperature as other beef and your results would seem to confirm that. Can't remember what I paid for the Piedmontese but I think it was less than the Wagyu, (Which they can get). http://www.paradisemeats.com/ Thanks so much for the comparison... I've been looking for one.

It cooked fairly long for a 10 pound packer, as always, I cook by feel, never by IT. I monitored it, as I wanted to know what was going on. But, normally, I only use temperature and time as reference points. These were all pulled by feel. The Piedmontese was actually a little harder, as it never stopped being soft in the heat. It tightened up slightly, but, if not for the probe, I might have pulled it far too soon.

Bludawg · 09-01-2013, 11:33 PM

WOW I'm officially hungry now, time for a flour tort and a few slices of select grade.

martyleach · 09-01-2013, 11:33 PM

Bob, I really want to try a Piedmontese.... That looks great and you have me hankering for one... Buy 3 and it is free shipping!

landarc · 09-02-2013, 12:02 AM

Quote:

Originally Posted by martyleach

Bob, I really want to try a Piedmontese.... That looks great and you have me hankering for one... Buy 3 and it is free shipping!

A bargain! I better not hear about burgers

martyleach · 09-02-2013, 12:08 AM

Whoa there big guy! Chuck makes for a tasty hamburger. Wagyu is just too fatty and not rendered when grilled. It seems to me that a lower fat, grass fed, double muscle, extremely wobbly piece of awesome meat might just do ok for a burger... Gotta whisper in Tim's ear!

Phubar · 09-02-2013, 02:14 AM

Looking awesome Lando!

Nut · 09-02-2013, 05:38 AM

Arrggg... that looks great!

Nice writeup too!

deguerre · 09-02-2013, 06:39 AM

Nice write up Bob. I had heard of Piedmontese cattle before, but only in passing, and did not know much about the breed other than by name. 10 dollars per pound does not sound like too much for a special occasion at all. I see they've got free shipping for awhile too on that particular brand. Say hey to Rob! Is he ever coming back?

Bonewagon · 09-02-2013, 09:46 AM

Man oh man, to have been a guest at that party… Brisket heaven for sure. It all looked fantastic. That Piedmontese really intrigues me.

Gore · 09-02-2013, 10:13 AM

Quote:

Originally Posted by landarc

Heritage Foods has them, along with some AMAZING bacon

Oh, I grew Padron peppers this year, and when they ripen, they are large, red and spicy. Not super hot, like almost hot enough to need a beer right away. But, we made giant ABT's out of them, and they were incredible.

Pimientos de Padron are an extremely common tapas in Spain. The peppers are green and about 1.5-2" long. They are fried. They are notorious there because they are mild and sweet, but one in 10 is very hot. It is like playing the lottery, and an order of these at the table is like a game. How peppers come out depends strongly on growing conditions, so you might not have had this effect with yours.

Quote:

Originally Posted by martyleach

Bob, I really want to try a Piedmontese.... That looks great and you have me hankering for one... Buy 3 and it is free shipping!

Bob, I think you may have gotten it all wrong. I'm not sure where you might have gotten it all wrong, but I'm sure the experiment needs repeating and you need Marty and me there to act as fair and impartial observers. I think it is essential to do this the week of December 8-13. Marty and I will make sure you don't fark it up this time.

landarc · 09-02-2013, 01:23 PM

I don't know Guerry, Rob is two kids and one in the oven into life, and I suspect that he is fully engaged in getting to the next day. He does check in here and snoop around.

Well, yes Gore, keep me tuned in, I am sure there can be some kind of brisket experiment in the offing. I know that Rob and I were discussing the idea of a 13-14 pound Piedmontese packer. I am a firm believer that if you want the best cook you want to be in the 14 pound range going on to the smoker. We are also wanting to try a brisket that is rated better than the SRF Black Label brisket we got. Perhaps a Platinum label, or what I want, is a Strube brisket from BPS. I really want to cook with a Strube Ranch Wagyu, after talking with the owner on this forum, I know that has to be the next step.

Gore · 09-02-2013, 02:15 PM

Quote:

Originally Posted by landarc

Well, yes Gore, keep me tuned in, I am sure there can be some kind of brisket experiment in the offing. I know that Rob and I were discussing the idea of a 13-14 pound Piedmontese packer. I am a firm believer that if you want the best cook you want to be in the 14 pound range going on to the smoker. We are also wanting to try a brisket that is rated better than the SRF Black Label brisket we got. Perhaps a Platinum label, or what I want, is a Strube brisket from BPS. I really want to cook with a Strube Ranch Wagyu, after talking with the owner on this forum, I know that has to be the next step.

Well, I'm in, and Marty is too! No, I haven't talked with Marty, but I'm sure he's in! I'll keep you posted -- I've got two talks, but that leaves at least three dates open. There's also the possibility of the first Sunday, so as not to interfere with anyone's work schedule.

R2Egg2Q · 09-02-2013, 04:19 PM

Very nice job Bob (& smokejumper)! Great experiment and write up. Admittedly, my first thought when I read "Piedmontese" was "they raise cattle in Piedmont, CA??"

samfsu · 09-02-2013, 05:19 PM

I immediately went to SRF to price out a brisket. I thought $110 isnt so bad until i priced out shipping which came to about $70. OUCH. I want it but cant justify that price. Thanks for the excellent write up.

09-01-2013, 11:33 PM	#18
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	WOW I'm officially hungry now, time for a flour tort and a few slices of select grade. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

09-01-2013, 11:33 PM	#19
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Bob, I really want to try a Piedmontese.... That looks great and you have me hankering for one... Buy 3 and it is free shipping! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

09-02-2013, 12:08 AM	#21
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Whoa there big guy! Chuck makes for a tasty hamburger. Wagyu is just too fatty and not rendered when grilled. It seems to me that a lower fat, grass fed, double muscle, extremely wobbly piece of awesome meat might just do ok for a burger... Gotta whisper in Tim's ear! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

09-02-2013, 02:14 AM	#22
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Looking awesome Lando! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

09-02-2013, 05:38 AM	#23
Nut On the road to being a farker Join Date: 06-30-12 Location: Birkirkara, MALTA - 35⁰ 53'55.1" N, 14⁰ 28'37.5" E	Arrggg... that looks great! Nice writeup too! __________________ "I Love Animals. They Taste Good. "

09-01-2013, 10:04 PM	#16
shirknwrk is one Smokin' Farker Join Date: 03-05-10 Location: Kansas City, MO	If you live near Kansas City, Paradise Locker Meats in Trimble (Just north of Smithville) usually has Piedmontese in stock. I've tried Piedmontese tri-tip (great) and one brisket (my first brisket, which I didn't get right). They say that Piedmontese shouldn't be cooked as long... or to as high an internal temperature as other beef and your results would seem to confirm that. Can't remember what I paid for the Piedmontese but I think it was less than the Wagyu, (Which they can get). http://www.paradisemeats.com/ Thanks so much for the comparison... I've been looking for one.

09-02-2013, 06:39 AM	#24
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Nice write up Bob. I had heard of Piedmontese cattle before, but only in passing, and did not know much about the breed other than by name. 10 dollars per pound does not sound like too much for a special occasion at all. I see they've got free shipping for awhile too on that particular brand. Say hey to Rob! Is he ever coming back? __________________ 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

09-02-2013, 09:46 AM	#25
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Man oh man, to have been a guest at that party… Brisket heaven for sure. It all looked fantastic. That Piedmontese really intrigues me. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

09-02-2013, 01:23 PM	#27
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I don't know Guerry, Rob is two kids and one in the oven into life, and I suspect that he is fully engaged in getting to the next day. He does check in here and snoop around. Well, yes Gore, keep me tuned in, I am sure there can be some kind of brisket experiment in the offing. I know that Rob and I were discussing the idea of a 13-14 pound Piedmontese packer. I am a firm believer that if you want the best cook you want to be in the 14 pound range going on to the smoker. We are also wanting to try a brisket that is rated better than the SRF Black Label brisket we got. Perhaps a Platinum label, or what I want, is a Strube brisket from BPS. I really want to cook with a Strube Ranch Wagyu, after talking with the owner on this forum, I know that has to be the next step. __________________ [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]

09-02-2013, 04:19 PM	#29
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	Very nice job Bob (& smokejumper)! Great experiment and write up. Admittedly, my first thought when I read "Piedmontese" was "they raise cattle in Piedmont, CA??" __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

09-02-2013, 05:19 PM	#30
samfsu is one Smokin' Farker Join Date: 05-18-10 Location: New Market, MD	I immediately went to SRF to price out a brisket. I thought $110 isnt so bad until i priced out shipping which came to about $70. OUCH. I want it but cant justify that price. Thanks for the excellent write up. __________________ Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer
	1 members found this post helpful.