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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 05-28-2012, 06:27 PM   #1
hogzgonewild
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Default Wagyu Brisket

Does anyone have a supplier that is still shipping Wagyu Briskets above 12 or 13 lbs?

Thanks,
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Old 05-28-2012, 06:30 PM   #2
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I think Imperial Beef does.
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Old 05-28-2012, 07:52 PM   #3
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I just checked SRF website. It shows 17-20 lb available. They've shown sold out for the last month or so.
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Old 05-29-2012, 08:40 AM   #4
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Pulling that out for Sam's??????:)
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Old 05-30-2012, 07:59 AM   #5
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I was thinking about it, since our brisket scores have been less than desirable...but after seeing prices, I think I'm going to stick with CAB briskets for now. Maybe if we were getting Top 10's in the other 3 categories and Brisket was keeping us from a Grand or RG, but I can't justify the cost yet!

I'll see you on Friday morning, Smokin Swine!
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Old 05-30-2012, 08:29 AM   #6
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It was nice meeting you this weekend JT, enjoyed the half movie with you guys on Friday night. Good luck this weekend at Sam's, I may ride down there for a bit on Saturday afternoon if I am able.
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Old 05-30-2012, 08:49 AM   #7
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how are your scores now?
What do the briskets look like that you have been using?

Wagyus are not needed to score well. If you are having a problem getting good or good sized briskets, a Wagyu supplier could help. But again they are not needed to score well.
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Old 05-30-2012, 06:10 PM   #8
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I thought true Wagyu Brisket wasn't technically available outside of Japan?
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Old 05-30-2012, 06:29 PM   #9
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Quote:
Originally Posted by 82's BBQ View Post
I thought true Wagyu Brisket wasn't technically available outside of Japan?
You are thinking of Kobe Beef.
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Old 05-30-2012, 06:40 PM   #10
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Well, Scores in the past 3 competitions have been 41/70, 10/26, 20/31. We didn't have to cook Brisket last year in backyard, so I'm still trying to catch up with the field.

I've tried to stay with things that have won in the past...I'm using a 12-16lb Certified Angus Brisket, trimmed up, injected with Butchers Prime Injection, Rubbed down with Olive Oil then Plowboy's Bovine Bold. I'm cooking it to 160* then foiling it with Bub-Ba-Q's injection recipe (learned from his class) and cooking til 190-200* whenever it probes easily.

I'm then seperating point from flat and wrapping flat up in a blanket in a cooker til turn in.

With the flat, I'm cubing then panning with 1/2 cup Bub-Ba-Q's injection, 1/2 cup Blues Hog, and a few TBSP's of Au Jus. Cooking that for 2 hours up until turn in time.

I'm slicing the flat about 1/4" thick or a little less, painting both sides with Au Jus (which tastes like the best French Dip Au Jus I've ever had) and putting 10 slices in the box with 6-8 burnt ends.

Does anyone see any changes I should make?

One Idea I had was to inject with Bub-Ba-Q injection liquid at same time as foiling. (160*). Thoughts?

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Old 05-30-2012, 10:03 PM   #11
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There are a couple are a couple of questions do you think the butchers is affecting the taste of bubba's injection? What rubs are you using can affect it. Are you cooking techniques based on the class? Right now wagyu is winning in the south every contest I have been to this year it was the winning brisket. If you look usually 7 of the top 10 are wagyu.
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Old 05-31-2012, 12:17 AM   #12
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Wagyu is not the magical cure all. It's not gonna get you any where without adding flavour. Without giving out what I've learned from classes n hard knocks. Work on your rub and what you add when you wrap it. I'm going up against 3 of the best brisket cooks in the country this weekend and I know they don't use wagyu.........we'll see????



Yes I got a little Wagyu in the cooler.
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Old 05-31-2012, 01:30 AM   #13
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Quote:
Originally Posted by INmitch View Post
Wagyu is not the magical cure all. It's not gonna get you any where without adding flavour. Without giving out what I've learned from classes n hard knocks. Work on your rub and what you add when you wrap it. I'm going up against 3 of the best brisket cooks in the country this weekend and I know they don't use wagyu.........we'll see????



Yes I got a little Wagyu in the cooler.
Your right I don't use wagyu...nevermind lol.

I have gotten more consistant results with my CAB packers.

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Old 05-31-2012, 08:20 AM   #14
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Not to take anything away from anyone above, but we've been going up against REALLY great brisket cooks lately, and I feel like I'm at a slight disadvantage when 6 out of 30 teams I'm competing against have scored 180's this year in the category and they are using Wagyu briskets.

I guess I'm looking at it this way, "Sure you can make a Ford Mustang a championship race car with the right parts and hard work, but it's a little easier if you start with a Ferrari."
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Old 05-31-2012, 08:49 AM   #15
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Quote:
Originally Posted by INmitch View Post
Wagyu is not the magical cure all. It's not gonna get you any where without adding flavour. Without giving out what I've learned from classes n hard knocks. Work on your rub and what you add when you wrap it. I'm going up against 3 of the best brisket cooks in the country this weekend and I know they don't use wagyu.........we'll see????



Yes I got a little Wagyu in the cooler.
I bet they're all thinking they are going up against THE best brisket cook in the country this weekend. Good luck you guys.
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