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Unread 04-19-2014, 08:16 AM   #1
wmrrock
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Default Wagyu Brisket - 1st time - PR0N

I bought a 13 lb Wagyu brisket from huntspoint.com and put it on my Big Green Egg last night at 1:00 a.m. at 250 degrees over cherry wood. This was perhaps the most beautiful piece of brisket with the most fantastic marbling I have ever seen. Its now 8 hours later and the temp is 190 and should reach the magical 203 mark sometime in the next 2 hours. I was expecting a 14 hour smoke and this will be done in just about 10 hours. This is my first Wagyu brisket and if this is any indication of how others will smoke, I will be buying more of them in the future.
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File Type: jpg Wagyu Brisket.jpg (77.0 KB, 589 views)
File Type: jpg Wagyu Brisket on BGE.jpg (88.7 KB, 589 views)
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Unread 04-19-2014, 08:23 AM   #2
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Ive always wanted to try one, just never pulled the trigger myself......sounds like you are right on track with yours!
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Unread 04-19-2014, 08:51 AM   #3
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Nice! Looking forward to pics of some juicy, beefy sliced goodness!
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Unread 04-19-2014, 08:52 AM   #4
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Looking good!

Why 203? I cook brisket until it is probe tender in the thickest part of the flat. That can happen at any internal temp.
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Unread 04-19-2014, 08:59 AM   #5
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Yeah seriously probe tender is best everything else is cooked to a certain temp but trust me it makes a huge difference I use to despise brisket then
I got it right once ever last week and it is fantastic. So just go against what you normally do. Probe tender not internal temp
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Unread 04-19-2014, 09:14 AM   #6
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I take mine to 180
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Unread 04-19-2014, 09:46 AM   #7
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Unread 04-19-2014, 10:00 AM   #8
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Wagyu brisket as a rule cooks faster. I am surprised that it has taken as long as it has. I've had a 16lb wagyu cook in as little as 6 hours before at 225*.

It has been my experience to determine doneness at a temperature instead of using the probe test. Once a wagyu gets to around 190-195* it is very tender and hard to determine if it is done enough. I once cooked one that was at 198* and felt done via the probe test. Once I sliced it...it wasn't. With my cooker, 203-205* seems to be the magic number.
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Unread 04-19-2014, 10:01 AM   #9
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Quote:
Originally Posted by Ron_L View Post
Looking good!

Why 203? I cook brisket until it is probe tender in the thickest part of the flat. That can happen at any internal temp.
203 is a temperature I always use. It is my magic number and it always come out perfect.
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Unread 04-19-2014, 10:08 AM   #10
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DONE - 9 hours 40 minutes at 250 over a mix of Wicked Good lump charcoal and cherry wood. The rub is only kosher salt and coarse pepper. I bought this brisket from huntspoint.com
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Unread 04-19-2014, 10:08 AM   #11
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Looks good! Looking forward to some sliced pics
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Unread 04-19-2014, 10:11 AM   #12
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Quote:
Originally Posted by buccaneer View Post
This is an imported Australia Wagyu brisket from www.huntspoint.com I thought you might like that connection.
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Unread 04-19-2014, 11:22 AM   #13
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Nice, wagyu is very rich in fat/flavor, i enjoy my Wagyu tri tip. Lets see those pictures
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Unread 04-19-2014, 12:17 PM   #14
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Quote:
Originally Posted by wmrrock View Post
This is an imported Australia Wagyu brisket
How long was it aged?
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Unread 04-19-2014, 02:39 PM   #15
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Nice looking brisket.
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