wmrrock
Knows what a fatty is.
- Joined
- Jun 14, 2012
- Location
- Wellingt...
I bought a 13 lb Wagyu brisket from huntspoint.com and put it on my Big Green Egg last night at 1:00 a.m. at 250 degrees over cherry wood. This was perhaps the most beautiful piece of brisket with the most fantastic marbling I have ever seen. Its now 8 hours later and the temp is 190 and should reach the magical 203 mark sometime in the next 2 hours. I was expecting a 14 hour smoke and this will be done in just about 10 hours. This is my first Wagyu brisket and if this is any indication of how others will smoke, I will be buying more of them in the future.