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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-13-2013, 07:10 PM   #16
SmokinAussie
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Myron Myxon swears by his Wagyu brisket, and he goes hot and fast. He does an injection for competition which is chock full of MSG. I'm pretty sure he would not do that it home. In any case there still has to be something to it with the higher fat content etc. All those trophies he has won cannot be wrong. Just don't use lighter fluid like he does... I just don't get that.

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Unread 06-14-2013, 04:22 PM   #17
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I believe it would make great Burger Mince.
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Unread 06-14-2013, 04:33 PM   #18
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I would treat it the same as your other briskets and see if it tastes any better and is worth it.
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Unread 06-14-2013, 06:14 PM   #19
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I've cooked a bunch of them. I don't personally think they cook any faster. Mine are usually probe tender between 195* and 210*...just depends on the piece of meat just like any other brisket. I would just use your standard brisket process.
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Unread 06-17-2013, 12:03 AM   #20
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so are you going to cook it?
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Unread 06-17-2013, 12:44 AM   #21
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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.
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Unread 06-17-2013, 01:11 AM   #22
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Quote:
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so are you going to cook it?
That's the plan But at the moment the freezer is full of cooked Brisket
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Unread 06-17-2013, 01:13 AM   #23
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Live and learn.
Brining wagyu is like brining a watermelon
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Unread 06-17-2013, 01:13 AM   #24
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Quote:
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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.
I am thinking of the Hotter temp, its more natural to me.
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Unread 06-17-2013, 01:16 AM   #25
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Quote:
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Live and learn.
Brining wagyu is like brining a watermelon

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
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Unread 06-17-2013, 01:20 AM   #26
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Quote:
Originally Posted by AussieTitch View Post
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
That would kick arse, but I think the concept of " brining" may still be giving you trouble Titch
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Unread 06-17-2013, 02:07 PM   #27
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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!!!!
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Unread 06-17-2013, 02:25 PM   #28
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My vote is minimal seasoning, no injection and 275* to 300*. Butcher paper oprtional. I want to see the PR0N
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Unread 06-17-2013, 02:59 PM   #29
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Quote:
Originally Posted by JohnHB View Post
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!!!!
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.
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Unread 06-17-2013, 03:10 PM   #30
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Quote:
Originally Posted by landarc View Post
John, you pastrami cured one of those briskets? My farking dawgs man, that is not what you do with Wagyu!
Damn straight! That's a waste of good grinding for hamburgers beef!
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