I
IQ2
Guest
Hello all,
Haven't posted in a while and life events have kept me away from the smoker for a bit BUT..
I'm smoking a Akaushi whole packer that weighs in at 12 pounds this Saturday. This will be my first attempt with a piece of meat of this quality.
My plan is to start it early and try to keep it at around 250. Got the Maverick for precise temp info. Pecan and a touch of mesquite are the wood I think I'll put on top of the K competition briquettes for the first couple of hours.
I'm trying to decide on what rub to use. I was first considering Meathead's Big Bad Beef Rub but am now considering Bovine Bold and/or Red Dirt (or a mixture) and a little black pepper instead.
Also debating whether or not to bother with a final sauce, I would think the idea is to taste the wagyu meat as much as possible?
I'd love to hear some feedback on this from those of you who have done a wagyu brisket. Any tips and trick, sauces or rub, wood and cooking temp thoughts would be greatly appreciated. This is a celebratory cook for myself and several other folks that have overcome some serious life events in the past year. I want to do it right. I promise to post pics as I go.
Thanks in advance guys (and gals). :thumb:
Haven't posted in a while and life events have kept me away from the smoker for a bit BUT..
I'm smoking a Akaushi whole packer that weighs in at 12 pounds this Saturday. This will be my first attempt with a piece of meat of this quality.
My plan is to start it early and try to keep it at around 250. Got the Maverick for precise temp info. Pecan and a touch of mesquite are the wood I think I'll put on top of the K competition briquettes for the first couple of hours.
I'm trying to decide on what rub to use. I was first considering Meathead's Big Bad Beef Rub but am now considering Bovine Bold and/or Red Dirt (or a mixture) and a little black pepper instead.
Also debating whether or not to bother with a final sauce, I would think the idea is to taste the wagyu meat as much as possible?
I'd love to hear some feedback on this from those of you who have done a wagyu brisket. Any tips and trick, sauces or rub, wood and cooking temp thoughts would be greatly appreciated. This is a celebratory cook for myself and several other folks that have overcome some serious life events in the past year. I want to do it right. I promise to post pics as I go.
Thanks in advance guys (and gals). :thumb: