Few weeks ago I bought an Australian Wagyu brisket. My sister and a nephew wanted me to do another brisket so they are paying for it. I thawed it over the weeked to cook today.
I wasn't entirely happy when I got it out of the package yesterday. This butcher really lived up to his name. :mad2::mad2:
Big cut in the flat and, you can't really see it in the pictures, the tip of the flat was barely holding on, looked like somebody tried to tear of a piece of the flat.
Anyway, rubbed with SPOG and went on the pellet pooper yesterday evening at 225F. Checked at 8am this morning and it had a nice color but wanted it a bit darker. Wrapped in BP at 10:30am for the final stretch. Forgot to turn up the temp :roll: checked at 12pm and still not the right feel. Turned the heat up to 300F. At 1:15pm it was probing like butter so I put it in the oven for a nice long rest at 140F.
I wasn't entirely happy when I got it out of the package yesterday. This butcher really lived up to his name. :mad2::mad2:
Big cut in the flat and, you can't really see it in the pictures, the tip of the flat was barely holding on, looked like somebody tried to tear of a piece of the flat.
Anyway, rubbed with SPOG and went on the pellet pooper yesterday evening at 225F. Checked at 8am this morning and it had a nice color but wanted it a bit darker. Wrapped in BP at 10:30am for the final stretch. Forgot to turn up the temp :roll: checked at 12pm and still not the right feel. Turned the heat up to 300F. At 1:15pm it was probing like butter so I put it in the oven for a nice long rest at 140F.
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