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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 05-17-2008, 05:08 PM   #1
Keller Steeler
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Default Wagyu Brisket

Well, you know how you get something in your head that you want to try, but it is ridiculously expensive (happens to me all the time) and you hesitate to pull the trigger. Then two months after you sent a rebate form in for a cell phone, the rebate check appears and suddenly that ridiculously expensive something suddenly doesn't sound that ridiculous. Then you convince yourself, after about 2 seconds, to go forward.

So I ordered two Wagyu briskets..




They sure are marbled and tender.....





Injected and rubbed one, the other is being aged for a couple of weeks for a contest...



To be continued......
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Unread 05-17-2008, 05:12 PM   #2
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looks good man, let us know how they turn out.
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Unread 05-17-2008, 05:15 PM   #3
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Sweet! Makes you wonder if you even need to inject those babies.
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Unread 05-17-2008, 05:19 PM   #4
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Beautiful, I can't wait to see the finished pics. Never cooked anything but choice.
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Unread 05-17-2008, 05:28 PM   #5
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Have you tried the Wygu steaks from Central Market?
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Unread 05-17-2008, 05:31 PM   #6
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Next time dont inject. No reason to. When the fat in that sucker melts, it will tenderize that bad boy beyond belief. The natural flavor is so amazing, no reason to ad more flavor.

Ive done about 6 or 7 now.

Watch it like a hawk. I have had zero hold time on all the ones I have done. The cook quite a bit faster. Pull it 190, foil and cooler it.

When you slice it open, it will oooze fat and flavore like a stuck pig.

Keep all the drippings, juice, and fat and seperate the fat from the Waygu goodness. Next time you cook a regular brisket, make an injection with your Waygu drippings. It will make a regular brisket taste even better.
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Unread 05-17-2008, 05:35 PM   #7
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What is "waygu"?
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Unread 05-17-2008, 05:39 PM   #8
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Quote:
Originally Posted by thillin View Post
Have you tried the Wygu steaks from Central Market?
No - the price is crazy - sorry probably wouldn't pay their price for a steak in a restaurant. These were $3.5 a lb plus shipping. Like I said ridiculuos for what we can buy briskets for in Texas. Of course, when I read what people are paying in other parts of the country, it isn't that outrageous.
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Unread 05-17-2008, 05:40 PM   #9
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Quote:
Originally Posted by jpw23 View Post
What is "waygu"?
http://www.bbq-brethren.com/forum/showthread.php?t=32333&highlight=thirdeye
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Unread 05-18-2008, 07:06 AM   #10
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Brian,

Incredible marbling on those things like you said. I may have to stop by on my way home from work today. What are you doing about 4PM?
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Unread 05-18-2008, 07:32 AM   #11
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Come on by Tony.

It has been on for 9 hours at 225 and is now 165. The Spicewine and DifiQ are holding temps like a champ.

Time for some foil, although I seriously considered not using any.



This picture has the brisket sitting on the new table Jay is making - I know you can't see it below, but the table is a must have.
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Unread 05-18-2008, 07:52 AM   #12
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Can't wait to see it sliced.
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Unread 05-18-2008, 08:33 AM   #13
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That looks awesome already...
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Unread 05-18-2008, 08:37 AM   #14
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That is a fine looking brisket. I'm looking forward to the finished pictures.
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Unread 05-18-2008, 09:24 AM   #15
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Quote:
Originally Posted by Keller Steeler View Post
No - the price is crazy - sorry probably wouldn't pay their price for a steak in a restaurant. These were $3.5 a lb plus shipping. Like I said ridiculuos for what we can buy briskets for in Texas. Of course, when I read what people are paying in other parts of the country, it isn't that outrageous.
Did you order your Gu's from MJ Meats?
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