i need a brisket

[boogiesnap]

i think i'm safe to say it applies equally well for both, now as far as what they actually use...:hand:

 

[boogiesnap]

Interesting, maybe you should share and then we can tell if their recipe is more geared towards Wagyu grade or Choice grade? :tape:

and it's recipe(s). they gave us both of their programs. :thumb:

 

[Scottie]

Is there a certain brand you like Chris?

 

[Candy Sue]

Ok -- I do crazy things at contests, I admit it. My first taste of a SRF brisket sold me on them. I've cooked them ever since and never once practiced with one at home. Yes, using SRF costs money up front, but top 10 brisket calls 5 out of 10 contests this year makes it worth it, IMO. I cook any brisket the same way (obviously!).

 

[ique]

If I can ask w/out getting too personal, are you using the recipe in your book for those Wagyu briskets? I have only used one in a comp so far, but that score was worse than my RD choice briskets.

Yes. Everything in the book is from scratch and in comps I usually use commercial products but the flavors are pretty similar.

Four 1st place brisket calls in 7 comps this year.

 

[Hawg Father of Seoul]

Chris, I agree with that for a first timer, etc. But are you cooking Wagyu, prime or just choice. I have a neighbor in the meat business and he says prime brisket is a misnomer. Says to just go with choice. My Wagyu briskets have absolutely sucked to this point. I don't like them and the scores agree with that.

They grade a carcass, not the primal or the packer.

 

[boogiesnap]

i'm stealing my daughters kindle fire tonight and buying that damn book already! :becky:

just skimmed through it quickly last night...great read! loads of good info.

nice job chris and andy! :thumb: