So I'll just be blunt.........my brisket is low grade dog food.
I've tried hot and fast like Myron......turned into a charcoal briquette.
I've tried painfully low and slow for as much as 16 hours......dry and tough.
I have injected....marinated....mopped and misted...foil and no.
ALWAYS DRY and tough.........lay a slice across your finger and it hardly bends at all.
Getting very frustrated.
I have cooked by temp and feel pulling anywhere from 190 to 205 and rested up to 4 hours...........don't know why I am missing so badly.
I have a decent flavor profile that scored well but I got killed on tenderness.
Lil' Help???
I have an XL big green egg and a 22" WSM both controlled by gurus for spot on temps.
Are you guys pulling by feel or temp??
I haven't cooked the best cuts of meat to date ( best I could find) but I ordered 3 big pack from snake river which will be here Wednesday.
Could it be as simple as meat quality??
Are you guys cooking wagyu to different temps then say "prime"??
Sorry for the ramble and please know I have searched and researched this topic extensively........not just looking for secrets, I am nearing the end of my BBQ rope with this cut.
Thanks
I've tried hot and fast like Myron......turned into a charcoal briquette.
I've tried painfully low and slow for as much as 16 hours......dry and tough.
I have injected....marinated....mopped and misted...foil and no.
ALWAYS DRY and tough.........lay a slice across your finger and it hardly bends at all.
Getting very frustrated.
I have cooked by temp and feel pulling anywhere from 190 to 205 and rested up to 4 hours...........don't know why I am missing so badly.
I have a decent flavor profile that scored well but I got killed on tenderness.
Lil' Help???
I have an XL big green egg and a 22" WSM both controlled by gurus for spot on temps.
Are you guys pulling by feel or temp??
I haven't cooked the best cuts of meat to date ( best I could find) but I ordered 3 big pack from snake river which will be here Wednesday.
Could it be as simple as meat quality??
Are you guys cooking wagyu to different temps then say "prime"??
Sorry for the ramble and please know I have searched and researched this topic extensively........not just looking for secrets, I am nearing the end of my BBQ rope with this cut.
Thanks