|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
11-16-2017, 09:37 PM | #16 |
On the road to being a farker
Join Date: 04-05-12
Location: Navarre,Fl
|
Call Kevin at the butcher shoppe in Pensacola, fl! He is shipping grade 9 wagyu briskets to competitors all over the country! It makes regular wagyu look like choice! Though it ain't cheap!
|
|
11-16-2017, 09:52 PM | #17 |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
|
I'm pretty certain this is exactly what happened. Good call and thanks for the input. Still not sure I'm going to invest in a wagyu brisket again though.
__________________
Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS |
|
06-10-2018, 02:44 PM | #18 |
Take a breath!
Join Date: 08-07-13
Location: Hurst
|
Did you ever give wagyu another try?
I'm trying my first one in a couple of weeks (ships from SRF soon). I cook Prime by feel, but am thinking I need to consider internal temp a little more for my first wagyu cook as I keep reading that the feel is a little different. If it both feels done AND temps at 205*, I was going to pull and rest. Decent starting point for wagyu?
__________________
Pitfaced BBQ Drum (2) / Pitfaced BBQ Keg / 22.5" OTG / pitfacedbbq.com / fb.com/pitfaced |
|
06-10-2018, 04:01 PM | #19 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
|
It may cook faster from a time perspective (my limited experience is that it's almost the same), but at the temp you were cooking at, I would guess the actual finishing temp would be 210* or maybe more to render all that fat properly. I undercooked my first wagyu and I think they're just so tender and well marbled to begin with, the feel good to a probe at a lower temp, but they're not done.
Sorry....just realized this was an old thread and my suggestion had already been pointed out.
__________________
Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
|
Thanks from:---> |
06-10-2018, 04:34 PM | #20 | |
Babbling Farker
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
|
Quote:
That was the last time that the waygu was left out of the box. When you think it's ready, it prolly needs another 20-30 minutes of cooking,IMHO. |
|
|
Thanks from:---> |
06-10-2018, 04:49 PM | #21 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
|
Fat takes time to render. If it hasn’t rendered you either didn’t trim it enough or didn’t give it enough time. Nuff said.
__________________
Stick burner. |
|
06-10-2018, 10:17 PM | #22 |
Banned
Join Date: 04-11-16
Location: Fayetteville, AR
|
Pretty much the same thing happened to me the first time I tried SRF. I am sure people have differing opinions on why this might be...but this advice from a respected KCBS cook solved my problem immediately. Add more time to your unwrapped cooking time. The fat needs somewhere to go. How long do you cook unwrapped? I would say cooking at 250-275 (I think that is what you said you cook at) add 20% to your unwrapped cook time. Up until this weekend I had 5 consecutive top 5 kcbs brisket calls (not saying that to say I am the worlds greatest cook but just to back up that I feel like this advice improved my brisket game). I know its an expensive experiment but when you nail it you will see why.
|
|
Thanks from:---> |
06-10-2018, 11:06 PM | #23 | |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
|
Quote:
Good luck!
__________________
Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS |
|
|
06-11-2018, 08:35 PM | #24 | |
is Blowin Smoke!
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
|
Quote:
How can that be? Because there are two VERY DIFFERENT meats being sold as Wagyu. Real pure bred Wagyu cows have a fat that is higher in Omega 3’s with a much lower melting point than regular angus or traditional western breeds. This one will usually cook faster. What SRF sells is a Wagyu Angus hybrid. It has more fat, but is otherwise closer to angus than real Wagyu. More fat at the same melting point may mean more time or higher temp to render. The short answer is if you cook prime by feel, cook the Wagyu by feel. “Feel” is more than just probe tender. It should also include the look and the feel in your hand, flex/bend feel, jiggle etc. You should be able to tell if the meat is cooked and fat rendered if you have been cooking primes successfully. Switching to internal temp is a huge step back.
__________________
[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24] |
|
|
Thanks from:---> |
06-11-2018, 10:37 PM | #25 |
Got Wood.
Join Date: 04-09-18
Location: Abington, MA
Name/Nickname : Josh
|
I only use SRF in comps and consistently do well, highly recommend sticking with it and getting the practice as with anything else...it will be worth it in the long run.
__________________
Joshua Earle-Smokin Hoggz competition BBQ team-Humphreys Smokers Customer Service and Sales |
|
06-14-2018, 11:27 AM | #26 |
On the road to being a farker
Join Date: 01-16-14
Location: Boise, Idaho
|
Hello Gang! Sorry for being so late to the party here but thought I'd maybe give my two cents for what it is worth. The whole "wagyu cooks faster than other briskets" thing is a bit out of context and not always true. As with any brisket some times they can cook a little quicker sometimes a little longer. A wise person gave me a great answer when I asked how long you cook a brisket, he said, "until it's done." I've attended a lot of classes, I've cooked a lot of briskets and I've had the fortune of being right next to some pretty amazing cooks when they are cooking. When attending a class by one of the top pitmasters in the country we were told, "wrap on color, pull on feel." It didn't seem to stop folks from asking for temps (and they were given as guidelines) but that weekend we probably heard that phrase over 100 times.
It is not unheard of to take SRF briskets up to 214 (depending on your cook style etc.). Do you have to cook the gold burnt ends a little longer? Probably so. There is a lot more internal marbling you have to render down so you just want to make sure you're staying on top of them. With regard to our product being closer to Angus than it is to Wagyu, this is actually not the case. Yes, American Waygu cattle are in fact crossed. SRF cattle are cross of purebred wagyu and traditional cattle breeds such as angus for a 50/50 cross. Our genetics are traceable and we maintain a 100% Wagyu herd for cross breeding purposes. This is what allows us to provide the highest quality, most consistent and winningest brisket in BBQ. As with any product we sell, if you ever have questions or have a problem please just reach out and let us know. If you're new to cooking it and want tips, suggestions or advice we're but a click or call away and always willing to help. We have a lot of experience on our team, we work with a lot of pitmasters and are always willing to help out with anything you might need. We hope you'll give it another try and if we can be of any help just let me know! Happy Smoking!
__________________
[COLOR="DarkSlateGray"][SIZE="3"][FONT="Palatino Linotype"][B][FONT="Franklin Gothic Medium"][FONT="Fixedsys"][FONT="Arial Black"]Annella Kelso[/FONT][/FONT][/FONT][/B][/FONT][/SIZE][/COLOR] [FONT="Palatino Linotype"][COLOR="Gray"][FONT="Arial Narrow"][SIZE="3"]Meat Maven | Snake River Farms[/SIZE][/FONT][/COLOR][/FONT] [url]www.facebook.com/themeatmaven[/url] |
|
Thanks from: ---> |
06-14-2018, 11:45 AM | #27 | |
is Blowin Smoke!
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
|
Quote:
The point is, the fat in SRF briskets does not exhibit the much lower melting point that is a characteristic of the pure bred (and traditionally raised) Wagyu. In this respect, it is closer to a prime Angus brisket and the cooking method will need to account for that.
__________________
[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24] |
|
|
06-14-2018, 11:57 AM | #28 |
Knows what a fatty is.
Join Date: 03-08-17
Location: Ridgewood, NJ
|
I actually just did a 12.75lb (pre-trim) SRF black wagyu brisket this past weekend (1st time cooking waygu). Went to about 206 before I pulled it - 14 hours (no wrap). Totally went by the feel when I'd probe rather than temp. Came out great. It sounds like it just needed more time on the cooker.
Also, almost filled the grease bucket with rendered fat - first time that has happened with 1 brisket!
__________________
Rec Tec RT680, Weber 26" kettle, ThermoWorks Smoke & Gateway |
|
06-14-2018, 12:02 PM | #29 |
Full Fledged Farker
Join Date: 07-02-14
Location: Springfield, MO
|
I've always been told, when you think it is probing tender - take it another 30 mins.
__________________
Lots and lots of grills and smokers... |
|
Thanks from:---> |
06-14-2018, 12:07 PM | #30 |
is One Chatty Farker
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
|
I never understood this "probe tender" method. To me, its all about being at a certain temp for a certain amount of time. To me, "stall" makes no sense. I don't care what grade the brisket is, If you bring that thing up to 160F IT wrap it and hold it there for 24 hours , its going to be butter tender. Lets take this a little further and say 180F for 16 hours maybe even as little as 12 hours, butter tender.
Where did this probe at 200F+ even come from? |
|
Tags |
brisket, fail, SRF |
|
|