First Time Using a Waygu Brisket (Pron)

K-Barbecue

K-Barbecue

is one Smokin' Farker
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Well it's Father's Day and I thought I'd treat myself and ordered out a Waygu brisket. Did an injection, sprinkled on the rub and threw it on the WSM. It's been about 3.5 hours now at 315 degrees (that's the best it would do with the water pan full of water) and the internal is 165. Gonna throw it in an aluminum pan and foil her up now. Looks really juicy... just dripping with fat !!
 
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Looks delicious!! Hope you have a wonderful Father's Day!
 
Wow, Yummy! Let me know if Waygu is worth the money. Or was it not that expensive?
 
That looks great. It also looks like a enormous slab of meat. From your sig, that's a 22.5, right? I have the same one and from the briskies that I've done on mine, I now have some serious brisket envy.

Have you ever done dry smokes? I see you've got a lot of water down in the pan. I've never used water in my pan (just foiled it for easy clean up).
 
Well here's the finished product with some slices and burnt ends from the point. The meat was butter tender, very moist and delicious. Made a very special Father's Day meal for all.
 
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Chef Jim said:
Wow, Yummy! Let me know if Waygu is worth the money. Or was it not that expensive?
Click to expand...

Is was expensive compared to Walmart but like any special occasion you just have to splurge once in awhile !! :-D
 
D0ughB0y said:
That looks great. It also looks like a enormous slab of meat. From your sig, that's a 22.5, right? I have the same one and from the briskies that I've done on mine, I now have some serious brisket envy.

Have you ever done dry smokes? I see you've got a lot of water down in the pan. I've never used water in my pan (just foiled it for easy clean up).
Click to expand...

It's a 22.5. I did this with water in the pan. I've done several dry smokes with two clay saucers in the pan. I know the cleanup with the water pan is a pain in the arse but I really feel having the water makes a better moister product. But that's just my opinion.
 
K-Barbecue said:
It's a 22.5. I did this with water in the pan. I've done several dry smokes with two clay saucers in the pan. I know the cleanup with the water pan is a pain in the arse but I really feel having the water makes a better moister product. But that's just my opinion.
Click to expand...

Right there with ya KB! One of the things that makes the WSM such a good smoker is the water pan. Many bitch about cleaning up the water pan but come on is it really a big deal to dump the greasy water and spray it out with a hose?

We use 2 22's in comp (plan to bring in a third) and have run them from bone dry to full to see the results and we have found a good balance is keeping the water pan between 2/3's and 1/3 full throughout the cook (a full water pan is a pain to get to temp). This allows us to dial back the bottom vents (top always fully open) and with a full batch of RO lump we are getting a full 6 hours with a top grate temp pegged at 250 the entire time (our setup for large cuts) - no guru or stoker needed. The other advantage is this amount of water will come to a simmer much faster which keeps the bottom grate (the entire chamber in fact) more consistent in temp from top to bottom.
 
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