MMMM.. BRISKET..
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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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Old 11-05-2017, 03:07 PM   #31
Baby Back Maniac
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Join Date: 01-20-10
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Originally Posted by Smoke Daddy View Post
Great job on the video! New to the DFW area and wanted to ask about your Wagyu cook. Where did you get your packers and how much were they? Was there really that much difference in the taste between the Wagyu and a prime?

Thanks!
I got them at Hircshe's in Plano and they were on sale ($6.99 pp, I believe). I don't think they were that much better than prime. In fact, the briskets in this video I think turned out better. That's not to say they were bad, but I probably wouldn't buy them again for flavor as long as I have access to prime grade for a reasonable price.

However, one thing I noticed on the Wagyu was there was almost no waste at all and with these primes, I not only cut off (I'm guessing) 30% and throwing it away--which factors into the price--but I'm spending an 30-45 minutes doing it on 2 briskets. Just something to think about.
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Old 11-05-2017, 04:07 PM   #32
Texan79423
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This SPG&O brisket was cooked on a stick burner with hickory, hot and fast @300. Wrapped in BP at @165 Got a smoke ring, juicy, lighter bark as hot and clean all wood fire entire cook.

Funny thing is it tasted like Smoked Beef.
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File Type: jpg IMG_0136.jpg (60.8 KB, 110 views)
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Old 11-05-2017, 04:19 PM   #33
Smoke Daddy
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ANOTHER awesome smoke ring! You guys are GOOD!!!
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Old 11-05-2017, 07:41 PM   #34
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What pellets are you using?
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Old 11-05-2017, 09:41 PM   #35
Czarbecue
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Default Brisket wrap test: foil vs butcher paper

Quote:
Originally Posted by Texan79423 View Post
This SPG&O brisket was cooked on a stick burner with hickory, hot and fast @300. Wrapped in BP at @165 Got a smoke ring, juicy, lighter bark as hot and clean all wood fire entire cook.



Funny thing is it tasted like Smoked Beef.


Nice texture on the bark. I’ve noticed those that trim off too much get a leathery appearance on their bark.
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Old 11-06-2017, 09:14 AM   #36
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Quote:
Originally Posted by Texan79423 View Post
This SPG&O brisket was cooked on a stick burner with hickory, hot and fast @300. Wrapped in BP at @165 Got a smoke ring, juicy, lighter bark as hot and clean all wood fire entire cook.

Funny thing is it tasted like Smoked Beef.
Looks great!
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