Wagyu Brisket

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.
 
landarc said:
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.
Click to expand...

I am thinking of the Hotter temp, its more natural to me.
 
buccaneer said:
Live and learn.
Brining wagyu is like brining a watermelon:heh:
Click to expand...


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:whoo::whoo:
 
AussieTitch said:
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:whoo::whoo:
Click to expand...

That would kick arse, but I think the concept of " brining" may still be giving you trouble Titch :laugh:
 
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!!!!
 
My vote is minimal seasoning, no injection and 275* to 300*. Butcher paper oprtional. I want to see the PR0N:-D
 
JohnHB said:
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!!!!
Click to expand...
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.
 
landarc said:
John, you pastrami cured one of those briskets? My farking dawgs man, that is not what you do with Wagyu!
Click to expand...

Damn straight! That's a waste of good grinding for hamburgers beef!
 
JohnHB said:
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!!!!
Click to expand...

It only reduces weight loss by a fraction by the time the cook is over, and that is still a mistake in understanding of what is happening.
You are not preserving but replacing, or diluting.

Second, brining is NOT effective on fat, the diffusion cannot take place because the molecules cannot pass and the ions cannot bind.
Fallacy John.

HTH
 
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