PDA

View Full Version : Beef Brisket: Wagyu or Choice grade


River City Smokehouse
01-12-2008, 11:12 PM
Brewmaster and I are both cooking a brisket each. He is cooking a Wagyu whole packer and I am cooking a whole packer 'Choice' Excel brand. I am posting a picture here of my Choice packer trimmed and before rub and going into the pit. I will be using "El Guapo" Beef Seasoning as my rub. I am going to cook this in my FEC 750 for 12 hours at 180*F and then kick the temp up to 270 to finish.

Nathan "Brewmaster" will explain his cut. We are going to both post pics of our brisket for a vote on the appearance of the meat (which one looks more moist and is more appealing to the eye). Garnish is NOT a factor. I am going to put up a poll so you can vote on the finished product.
**Please do not vote until the finished pictures are up Sunday evening. Please make comments as you like. We are doing this just for grins. (Bored mod).

Excel "Choice" packer brisket weight:11 lbs
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/BrisketJan003w.jpg

txschutte
01-12-2008, 11:18 PM
oops didn't read the instructons.

River City Smokehouse
01-12-2008, 11:22 PM
oops didn't read the instructons.
No more beer for you!

Brewmaster
01-12-2008, 11:23 PM
I'm already winning.

Brewmaster
01-12-2008, 11:37 PM
This is a nine pound brisket. I'll be cooking on a Backwoods Fatboy. I'm shooting for a cooking temp of 220. I'm using Kingsford charcoal with pecan. The rubbed it real light with Smokin Guns Hot. Good luck Jim. I think you'll need it. :biggrin:

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_1437.jpg




http://i74.photobucket.com/albums/i266/ngrodeon/IMG_1441.jpg

txschutte
01-12-2008, 11:51 PM
Never mind. My vote is good.

NotleyQue
01-13-2008, 12:05 AM
Im bias on this.

Ill take Waygu anyday of the week now over choice. The only thing stopping me is cost.

bigabyte
01-13-2008, 12:53 AM
Well, considering I've had both many times, I am pretty positive my choice will be Wagyu in the end. However, until the final pics are up it could go either way.

Brewmaster
01-13-2008, 04:22 AM
4.5 hours and temp is at 163.

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_1442.jpg

chinesebob
01-13-2008, 06:51 AM
Before I vote - what's a wagyu?

Pig Headed
01-13-2008, 07:04 AM
Correct me if I'm wrong, but isn't it the US version of Kobe beef?

cmcadams
01-13-2008, 07:33 AM
I read the rules, and intentionally broke them! bwa ha ha ha :twisted::evil::twisted:

River City Smokehouse
01-13-2008, 08:18 AM
I read the rules, and intentionally broke them! bwa ha ha ha :twisted::evil::twisted:
You've been a bad boy!:mad::biggrin:

River City Smokehouse
01-13-2008, 08:20 AM
4.5 hours and temp is at 163.

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_1442.jpg

I open no door before it's time.:lol:

Brewmaster
01-13-2008, 09:06 AM
9 hours later and 182 degrees. It's wrapped and in the cambro. Sliced pictures at noon. Jim, I hope you brought your "A" game.

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_1443.jpg


http://i74.photobucket.com/albums/i266/ngrodeon/IMG_1444.jpg

watertowerbbq
01-13-2008, 09:17 AM
Wow! Looks great. Is that a drip ban on the bottom of the Fatboy? Is it sitting on top of a cover on the water pan?

Brewmaster
01-13-2008, 09:21 AM
Wow! Looks great. Is that a drip ban on the bottom of the Fatboy? Is it sitting on top of a cover on the water pan?

I have two half pans sitting on the bottom grate above the water pan to catch the drippings. The brisket was on a shelf right above the thermometer.

Nate

JD McGee
01-13-2008, 10:00 AM
Before I vote - what's a wagyu?

This is a Wagyu... http://www.wagyu.org/wagyu.htm

...and this...

http://i183.photobucket.com/albums/x206/johnrhana/IMG_3081.jpg

http://i183.photobucket.com/albums/x206/johnrhana/IMG_3080.jpg

JD McGee
01-13-2008, 10:04 AM
"Wagyu" Swamprb and I were having that very same conversation on Friday. We will be doing all Wagyu briskets for our comps this year...:-P

cmcadams
01-13-2008, 12:18 PM
JD, looks great... I just wish you didn't have shadows over the fornt part so the meat would show better... good looking, though.

Brewmaster
01-13-2008, 01:22 PM
Here is the finished product. I'm very happy with the flavor.

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_1445.jpg




http://i74.photobucket.com/albums/i266/ngrodeon/IMG_1448.jpg

JD McGee
01-13-2008, 01:33 PM
Nice job Brewmaster...how long was your total smoke? I assume you are a "homebrewer" as well...?

JD McGee
01-13-2008, 01:33 PM
JD, looks great... I just wish you didn't have shadows over the fornt part so the meat would show better... good looking, though.

Rookie photographer mistake...:icon_blush:

chinesebob
01-13-2008, 01:57 PM
I've never had a wagyu, I don't even know where I could get one here. Have to research some.....

I did a prime CAB today and it was outstanding but was better than the excel choice - not 100% sure. Considering the wagyu will cost double what my normal stuff does, don't think it will justify. Curt you do one and we'll do a blind taste test....

NCGrimbo
01-13-2008, 01:58 PM
Based purely on the picture quality, I'd have to go with Brewmaster's beef. If I ignored the yellowish tint on JD's pictures, his bark looks a little better than Brew's. Overall, they both look delicous with a good and fairly even smoke ring. It would be hard to choose one over the other, but I'm going with Brew's due to the phot quality.

Brewmaster
01-13-2008, 02:42 PM
Nice job Brewmaster...how long was your total smoke? I assume you are a "homebrewer" as well...?

The smoke was about 9 hours on the nose, at 220 - 225. After slicing the brisket I put the point back on. I'm going to check it here soon.

I do a little home brewing. A little wine making. I like to dabble in everything. :mrgreen:

Nate

Brewmaster
01-13-2008, 03:30 PM
Burnt Ends.

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_1451.jpg

River City Smokehouse
01-13-2008, 05:33 PM
Finally it is done. I think the brisket I did turned out ok. It had good flavor but was a little on the dry side. The burnt ends are still on the pit. I will post a picture of them later.
Whole Brisket
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/BrisketJan005w.jpg
Slices- (plain. Not brushed for sheen)
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/BrisketJan004w.jpg
Slices close up
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/BrisketJan004wa.jpg

Ashmont
01-13-2008, 06:00 PM
Will be in STL with me on Jan 25th. May I suggest a rematch with some of the other cookers as judges. Ofcourse I will need to be one as well... Where are the napkins honey?????????

JD McGee
01-13-2008, 06:14 PM
Great job guys...I'd hit both of them...starting with the Wagyu of course. :-P

JD McGee
01-13-2008, 06:21 PM
Burnt Ends.http://i74.photobucket.com/albums/i266/ngrodeon/IMG_1451.jpg

http://smileys.smileycentral.com/cat/7/7_13_17.gif (http://www.smileycentral.com/?partner=ZSzeb001_ZN) Sweet...

jtfisher63
01-13-2008, 06:23 PM
I see that River didn't "brush for sheen", did you Brew? Going on the pics posted I had to vote for Wagyu.

qman
01-13-2008, 06:40 PM
Yea, I think I would hit either or both of those bad boys. I did vote for Fritz's Excel. The sliced flat looked great.

Would love to have some of those burnt ends from the Waygu about now though.:-D

River City Smokehouse
01-13-2008, 07:04 PM
Here are the burnt ends from the excel choice.
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/brisketjan010w.jpg

Brewmaster
01-13-2008, 07:11 PM
I see that River didn't "brush for sheen", did you Brew? Going on the pics posted I had to vote for Wagyu.

No brushing necessary. Believe it or not, the wagyu is just that juicy.

Jim,

The burnt ends look very nice. I'll take Kim's word on the taste. BTW......who did you vote for??

Nate

jtfisher63
01-13-2008, 09:57 PM
No brushing necessary. Believe it or not, the wagyu is just that juicy.



Damn, I gots to get me one of those!

cayenne
01-13-2008, 10:36 PM
This is a Wagyu... http://www.wagyu.org/wagyu.htm


Ok....so wagyu, is a "breed" of cattle, whereas the other brisket was a 'grade' of US beef (choice) right?

Interesting. Can someone who has had both compare the taste/texture between them? Since the wagu is a japanese beef....I'm guessing it isn't graded like US ones (select, choice, prime).

Where do you get this...is it special order?

Both looked great!! I'm full....and yet, now...I'm starting to get hungry again.
:-)

cayenne

NotleyQue
01-13-2008, 10:53 PM
Waygu is a very very rich taste, an almost buttery texture. Serious melt in your mouth.

They are so juicy. That sheen on Brewz pix sre the juices ooozing out of the slices.

The Waygu burnt ends are regular brisket x 1000.





Can someone who has had both compare the taste/texture between them?
:-)

cayenne

cmcadams
01-14-2008, 06:16 AM
I've had both, and I'd do Wagyu if I could get it at even double the price.

hnd
01-14-2008, 08:55 AM
Ok....so wagyu, is a "breed" of cattle, whereas the other brisket was a 'grade' of US beef (choice) right?

Interesting. Can someone who has had both compare the taste/texture between them? Since the wagu is a japanese beef....I'm guessing it isn't graded like US ones (select, choice, prime).

Where do you get this...is it special order?

Both looked great!! I'm full....and yet, now...I'm starting to get hungry again.
:-)

cayenne

wagyu and kobe beef are "graded" by marble scoring. from 3 all the way up to 12.

cmcadams
01-14-2008, 09:02 AM
US grades put prime at about a 5 on the Japanese scale... Wagyu is, if I remember right, 7 and up, so it doesn't really fit the US grading system.

There is considerably more intramuscular fat... and it's monounsaturated, meaning it's actually good for you. The difference, to me, between choice or prime and Wagyu in texture is that the Wagyu is just much more tender, and the mouthfeel is richer.

BobBrisket
01-14-2008, 09:24 AM
They both look like winners to me.
I said choice as I have never had wagyu.

DawgPhan
01-14-2008, 12:26 PM
Where do you guys get your wagyu briskets?

I was looking online and Snake River Farms was offering a 14 pound brisket for $59.99 which didnt seem that bad to me...anyone ever bought from them before? I also noticed that Lotta Bull is currently being sponsored by Strube Ranch in Texas which seems to raise Wagyu Beef, but didnt have any buying info on their website and no one answered when I called...

Anyone know when I can pick one up in the Atlanta area?

wnkt
01-14-2008, 01:47 PM
Since I havent had either one...Ill have to abstain from voting. But I wouldn't mind having either one.

Made me hungry all over again.....the Jack-in-the-box Ultimate Cheese Burger doesnt stand up next to those!!

Brewmaster
01-14-2008, 04:17 PM
Where do you guys get your wagyu briskets?



This is where I got mine.

http://www.paradisemeats.com/

dmprantz
01-14-2008, 04:36 PM
Will be in STL with me on Jan 25th. May I suggest a rematch with some of the other cookers as judges.

Some one needs a BBQ judge in the Lou on the 25th? I supposed I can be there for that :D

dmp

jtfisher63
01-14-2008, 04:55 PM
This is where I got mine.

http://www.paradisemeats.com/

Their prices seem very reasonable. I guess I'll have to call to get shipping charges to CA. That will probably kill the deal for me. Has anyone froze Wagyu before? I wonder if it would hurt it much? If freezing it wouldn't hurt it, I would consider buying several at a time to hopefully save in shipping charges.

NotleyQue
01-14-2008, 07:00 PM
freezing does not hurt them Jason. I ahve 1 frozen in my freezer right now. Shipping to cali is about 45 bucks from Paradise meats


Their prices seem very reasonable. I guess I'll have to call to get shipping charges to CA. That will probably kill the deal for me. Has anyone froze Wagyu before? I wonder if it would hurt it much? If freezing it wouldn't hurt it, I would consider buying several at a time to hopefully save in shipping charges.

Brewmaster
01-14-2008, 08:49 PM
Their prices seem very reasonable. I guess I'll have to call to get shipping charges to CA. That will probably kill the deal for me. Has anyone froze Wagyu before? I wonder if it would hurt it much? If freezing it wouldn't hurt it, I would consider buying several at a time to hopefully save in shipping charges.

The one I cooked was frozen. I bought two and have one still in the freezer.

I bought some other meats as well as the brisket. My total package weight was 28lbs. There was a $20 packaging charge for that much meat. And the freight was $26.

Nate

jtfisher63
01-14-2008, 10:43 PM
freezing does not hurt them Jason. I ahve 1 frozen in my freezer right now. Shipping to cali is about 45 bucks from Paradise meats
About how much meat did you order for the 45 bucks shipping?

The one I cooked was frozen. I bought two and have one still in the freezer.

I bought some other meats as well as the brisket. My total package weight was 28lbs. There was a $20 packaging charge for that much meat. And the freight was $26.

Nate

Thanks Nate, I may want to consider going with Wagyu for comps. I have a feeling that's what Gary of NotleyQue will be using this year and I believe it's likely we will cross comp paths this year!

BBQchef33
01-14-2008, 10:48 PM
LOL.. heres a real old video.. it was meant to be a montage of a chitload of Brethren Pics and snips, but i never finished it.. the beginning starts out with our very first logo and flips thru a few evolutions.. then you have a slicing sequence if an awagyu brisket..


The video brought back some laughs.. If anything, becase its just so goofy.. Enjoy.. (http://s117.photobucket.com/albums/o45/bbqchef33/?action=view&current=brisketnirvana.flv)

bajamike560
01-15-2008, 01:21 AM
We visited the first KOBE beef comp in Redmond OR 06.
Had a great time, great food samples, BEST beef rib's I ever had from the guy at traid and tool's booth WOW!!!!!!!!!
Most of the brisket from the team's was great but there was other's that was not so good. Some team's said they cooked there's in 6 to 8 hour's, :confused: others were all night.:biggrin: the time told all... Low and slow.
Meat was great but I have finished far better with choice than some did with the KOBE at that comp. (but not by much sometimes):oops:
If I had the cash KOBE/wagyu would be the choice.
Photo's were great:!: (drool on key's) But I think I need a bite to tell the diff from the two.

Mike

StrubeRanch
05-23-2008, 12:02 AM
Ok....so wagyu, is a "breed" of cattle, whereas the other brisket was a 'grade' of US beef (choice) right?

Interesting. Can someone who has had both compare the taste/texture between them? Since the wagu is a japanese beef....I'm guessing it isn't graded like US ones (select, choice, prime).

Where do you get this...is it special order?

Both looked great!! I'm full....and yet, now...I'm starting to get hungry again.
:-)

cayenne
Wagyu is the same breed of cattle that produces the famed Japanese Kobe beef. Wagyu is also produced in the U.S. and can be USDA graded just like any other beef. Strube Ranch Wagyu cattle grade 90% USDA prime with the other 10% grading high choice. Only 2% - 3% of all cattle in the U.S. grade prime.