SmoothBoarBBQ
is Blowin Smoke!
Hey All,
So I just went to my 2nd KCBS competition at the Smoke on the Harbor BBQ Throwdown in Mt. Pleasant, SC. I decided to "up my game" so to speak and pick up a SRF wagyu brisket. It was my first time cooking wagyu so I brought along a CAB Choice as a backup. I read a lot of threads in here and everything seemed to suggest that wagyu cooks much faster.
So I did my normal cooking method for a competition : good trim, injection, rub, and smoked it at 250-275F for about 10 hours. I started doing the probe test once it hit 190F and the flat really didn't get tender until about 198F. So I pulled it, gave it about a 3 hour rest, and was super excited to start slicing it for the turn-in box. Problem : it was nothing but un-rendered, disgusting, fat. I tried getting 6 good slices from the flat but the entire thing was just nothing but fat and the mouth feel made me nauseous.
Luckily I had my CAB as a back up and that came out perfect and I took 6th in brisket.
Just wondering if anybody has any ideas as to what I could have done differently. I wish I had taken some pictures to show but the entire flat was just nothing but fat. On a wagyu do you need to do the probe test differently ? I just was so mad... $180 straight into the trash because none of it was edible at all. The point was very much the same and it was nothing but a mess of fat. I actually trimmed all of the fat cap off of the point and I'm just lost as to why that brisket came out so poorly. Any advice would be welcome.
Thanks!
So I just went to my 2nd KCBS competition at the Smoke on the Harbor BBQ Throwdown in Mt. Pleasant, SC. I decided to "up my game" so to speak and pick up a SRF wagyu brisket. It was my first time cooking wagyu so I brought along a CAB Choice as a backup. I read a lot of threads in here and everything seemed to suggest that wagyu cooks much faster.
So I did my normal cooking method for a competition : good trim, injection, rub, and smoked it at 250-275F for about 10 hours. I started doing the probe test once it hit 190F and the flat really didn't get tender until about 198F. So I pulled it, gave it about a 3 hour rest, and was super excited to start slicing it for the turn-in box. Problem : it was nothing but un-rendered, disgusting, fat. I tried getting 6 good slices from the flat but the entire thing was just nothing but fat and the mouth feel made me nauseous.
Luckily I had my CAB as a back up and that came out perfect and I took 6th in brisket.
Just wondering if anybody has any ideas as to what I could have done differently. I wish I had taken some pictures to show but the entire flat was just nothing but fat. On a wagyu do you need to do the probe test differently ? I just was so mad... $180 straight into the trash because none of it was edible at all. The point was very much the same and it was nothing but a mess of fat. I actually trimmed all of the fat cap off of the point and I'm just lost as to why that brisket came out so poorly. Any advice would be welcome.
Thanks!