DoctorCueNC
Knows what a fatty is.
So I’ve been cooking Wagyu briskets this year for comps and am still struggling to get to the magic tenderness point. I do think I am undercooking but the question about that is when I probe it feels like no resistance in the flat, the flat has a slight jiggle, and I’m only holding 2hrs max (I probe with thermapen and I think temp said around 206 cooking at ~275)
When I start to slice everything looks good but as they set the slices turn to rubber bands (hence the post title). Do Wagyus just probe more tender earlier than primes, or is there something with my rest causing it to get more rubbery after it cools.
When I start to slice everything looks good but as they set the slices turn to rubber bands (hence the post title). Do Wagyus just probe more tender earlier than primes, or is there something with my rest causing it to get more rubbery after it cools.
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