SD_Smoker
Full Fledged Farker
Now I will preface this by saying I KNOW I am over thinking this but I just want to get some insight from all of you here.
I ordered my first Wagyu brisket from SRF for a cook this weekend. It was not cheap....not by a long shot but I have never done one so I figured now was a good time. For some reason I am pretty nervous about cooking it simply because I have read that Wagyu cooks a bit different as well as how much it cost if I mess it up. Anyone have any words of wisdom on these for someone who hasn't cooked a chunk of his wallet yet?
My normal process:
s&p & garlic powder OR Oakridge Black Ops & beef broth injection
oak & hickory at 230-250
wrap at 165'ish or when color is right
pull at 195 or the "feel" is there
I ordered my first Wagyu brisket from SRF for a cook this weekend. It was not cheap....not by a long shot but I have never done one so I figured now was a good time. For some reason I am pretty nervous about cooking it simply because I have read that Wagyu cooks a bit different as well as how much it cost if I mess it up. Anyone have any words of wisdom on these for someone who hasn't cooked a chunk of his wallet yet?
My normal process:
s&p & garlic powder OR Oakridge Black Ops & beef broth injection
oak & hickory at 230-250
wrap at 165'ish or when color is right
pull at 195 or the "feel" is there