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Unread 09-04-2010, 06:36 PM   #1
Slamdunkpro
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Default Cowzilla!

I'm doing a party for my in-laws and some friends tomorrow so I went to pick up a couple of briskets and a case of ribs. Lo and behold I discovered that my meat wholesaler is stocking Snake River Farms Wagyu. OK, I'll give one a shot. Out he comes with a 22 pounder

If you're wondering about the size, that's a full sheet pan it's sitting on.

I just finished trimming and rubbing it. One of the things that struck me was how soft the "hard" fat was. Nice cut, very little trim.

Here's cowzilla all rubbed and ready for the cooker.
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Unread 09-04-2010, 06:45 PM   #2
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hjope you got about 20 hours to get it ready!
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Unread 09-04-2010, 06:47 PM   #3
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That's impressive for sure. Gotta ask ya the price$$$? Also, please, please throw some pron out cooking and finished, and consensus. Thanks. SWEET THERE!
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Unread 09-04-2010, 06:48 PM   #4
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Wow!!!!
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Unread 09-04-2010, 06:58 PM   #5
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Costco has wagyu rib roast on their website=29.99/# min 15 #...Pete
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Unread 09-04-2010, 07:03 PM   #6
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That's a BIG brisket. Gonna be some good eatin'!
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Unread 09-04-2010, 07:04 PM   #7
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22# Brisket ? Guess you don't have to worry about overcooking the thin end of the flat. That is impressive.
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Unread 09-04-2010, 07:11 PM   #8
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Snake River sold local to you, wow you lucky dog you! Looking forward in seeing your cook.
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Unread 09-04-2010, 07:24 PM   #9
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and...away...we...go...into the cooker
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Unread 09-04-2010, 07:28 PM   #10
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Quote:
Originally Posted by miamirick View Post
hjope you got about 20 hours to get it ready!
Bet it doesn't take more than 12
It's got a 3 hour cambro ride after it comes off so it can come off a little early if it has to.
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Unread 09-04-2010, 07:32 PM   #11
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Quote:
Originally Posted by bluetang View Post
That's impressive for sure. Gotta ask ya the price$$$?
I got it from a wholesaler so I don't really want to post it in an open forum. - PM sent.
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Unread 09-05-2010, 01:45 PM   #12
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how's this beast comin along???
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Unread 09-06-2010, 09:45 PM   #13
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The end result:


Interesting cook.
I deviated from my usual routine just a little - I cooked it fat side down and I ran the cooker with water (I usually run it dry).
It went for 14 hours and never got above 170 degrees. We had to leave for my BiL's so we foiled it, threw it in a cambro and drove up to the party.. I probed it when we got there and it had risen to 180 in the flat. I expected it to be chewy, it wasn't. It was very easy to trim and again, there was very little waste. The flat was nice and thick. Texture was perfect. The flavor however, was a little disappointing. It was good, but very mild, almost like a blank canvas. I prefer a more "beefy" taste; I see why people choose these to inject. It also had a slightly "greasy" feel when it was sliced and allowed to set a little. I don't know if this is typical or if this would have abated if I'd let it go all the way to 200.

In conclusion, it was a very nice brisket, well cut, little waste and an easy cook with a very mild flavor. I'll definitely inject the next one. Worth it? Good question, I'm on the fence in this regard. Next up, I'm going to cook a Creekstone Farms Premium Angus

No, there weren't any leftovers..
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