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View Full Version : First Time Using a Waygu Brisket (Pron)

K-Barbecue
06-20-2010, 01:51 PM
Well it's Father's Day and I thought I'd treat myself and ordered out a Waygu brisket. Did an injection, sprinkled on the rub and threw it on the WSM. It's been about 3.5 hours now at 315 degrees (that's the best it would do with the water pan full of water) and the internal is 165. Gonna throw it in an aluminum pan and foil her up now. Looks really juicy... just dripping with fat !!
cowgirl
06-20-2010, 02:37 PM
Looks delicious!! Hope you have a wonderful Father's Day!
cameraman
06-20-2010, 02:52 PM
Can't wait to see the finished product. Looks GREAT!
Bbq Bubba
06-20-2010, 03:30 PM
Yummo!
Rich Parker
06-20-2010, 03:41 PM
That brisket looks delicious! How big was it?
K-Barbecue
06-20-2010, 04:46 PM
Looks delicious!! Hope you have a wonderful Father's Day!

Thanks..... the brisket & beer will help make it that way !
K-Barbecue
06-20-2010, 04:46 PM
That brisket looks delicious! How big was it?

Was about 16 pounds
gtsum
06-20-2010, 07:18 PM
that is a good looking hunk of meat right there!
Chef Jim
06-20-2010, 09:03 PM
Wow, Yummy! Let me know if Waygu is worth the money. Or was it not that expensive?
D0ughB0y
06-20-2010, 09:22 PM
That looks great. It also looks like a enormous slab of meat. From your sig, that's a 22.5, right? I have the same one and from the briskies that I've done on mine, I now have some serious brisket envy.

Have you ever done dry smokes? I see you've got a lot of water down in the pan. I've never used water in my pan (just foiled it for easy clean up).
K-Barbecue
06-20-2010, 10:29 PM
Well here's the finished product with some slices and burnt ends from the point. The meat was butter tender, very moist and delicious. Made a very special Father's Day meal for all.
K-Barbecue
06-20-2010, 10:30 PM
Wow, Yummy! Let me know if Waygu is worth the money. Or was it not that expensive?

Is was expensive compared to Walmart but like any special occasion you just have to splurge once in awhile !! :-D
K-Barbecue
06-20-2010, 10:33 PM
That looks great. It also looks like a enormous slab of meat. From your sig, that's a 22.5, right? I have the same one and from the briskies that I've done on mine, I now have some serious brisket envy.

Have you ever done dry smokes? I see you've got a lot of water down in the pan. I've never used water in my pan (just foiled it for easy clean up).

It's a 22.5. I did this with water in the pan. I've done several dry smokes with two clay saucers in the pan. I know the cleanup with the water pan is a pain in the arse but I really feel having the water makes a better moister product. But that's just my opinion.
charlie263
06-21-2010, 08:22 PM
Is was expensive compared to Walmart but like any special occasion you just have to splurge once in awhile !! :-D
Where do you get Waygu? Just curious. I live in the south.
thanks,
Charlie
big brother smoke
06-21-2010, 09:00 PM
NIce looking briskie, moist and juicy!:thumb:
Boshizzle
06-21-2010, 09:45 PM
Looks good!
K-Barbecue
06-21-2010, 10:25 PM
Where do you get Waygu? Just curious. I live in the south.
thanks,
Charlie

http://www.paradisemeats.com/beef.html
swamprb
06-22-2010, 02:45 AM
Nice!
garyk1398
06-22-2010, 07:37 AM
Nice pron!
Smokesman
06-22-2010, 08:09 AM
It's a 22.5. I did this with water in the pan. I've done several dry smokes with two clay saucers in the pan. I know the cleanup with the water pan is a pain in the arse but I really feel having the water makes a better moister product. But that's just my opinion.

Right there with ya KB! One of the things that makes the WSM such a good smoker is the water pan. Many bitch about cleaning up the water pan but come on is it really a big deal to dump the greasy water and spray it out with a hose?

We use 2 22's in comp (plan to bring in a third) and have run them from bone dry to full to see the results and we have found a good balance is keeping the water pan between 2/3's and 1/3 full throughout the cook (a full water pan is a pain to get to temp). This allows us to dial back the bottom vents (top always fully open) and with a full batch of RO lump we are getting a full 6 hours with a top grate temp pegged at 250 the entire time (our setup for large cuts) - no guru or stoker needed. The other advantage is this amount of water will come to a simmer much faster which keeps the bottom grate (the entire chamber in fact) more consistent in temp from top to bottom.
EatonHoggBBQ
06-22-2010, 08:12 AM
Me likey the briskey. Excellent job. :thumb:
northof8
06-22-2010, 08:18 AM
http://www.paradisemeats.com/beef.html

I can see why you chose the brisket. For the price of a ribeye my charcoal had better turn to diamonds or I better be able to crap them out. Those prices would send me to the poorhouse.:shock:
K-Barbecue
06-22-2010, 01:05 PM
I can see why you chose the brisket. For the price of a ribeye my charcoal had better turn to diamonds or I better be able to crap them out. Those prices would send me to the poorhouse.:shock:

Personnally... I think the brisket is the best tasting meat on the cow !