Beef Brisket: Wagyu or Choice grade

[River City Smokehouse]

Brewmaster and I are both cooking a brisket each. He is cooking a Wagyu whole packer and I am cooking a whole packer 'Choice' Excel brand. I am posting a picture here of my Choice packer trimmed and before rub and going into the pit. I will be using "El Guapo" Beef Seasoning as my rub. I am going to cook this in my FEC 750 for 12 hours at 180*F and then kick the temp up to 270 to finish.

Nathan "Brewmaster" will explain his cut. We are going to both post pics of our brisket for a vote on the appearance of the meat (which one looks more moist and is more appealing to the eye). Garnish is NOT a factor. I am going to put up a poll so you can vote on the finished product.
**Please do not vote until the finished pictures are up Sunday evening. Please make comments as you like. We are doing this just for grins. (Bored mod).

Excel "Choice" packer brisket weight:11 lbs

 

[txschutte]

oops didn't read the instructons.

 

[River City Smokehouse]

oops didn't read the instructons.

No more beer for you!

 

[Brewmaster]

I'm already winning.

 

[Brewmaster]

This is a nine pound brisket. I'll be cooking on a Backwoods Fatboy. I'm shooting for a cooking temp of 220. I'm using Kingsford charcoal with pecan. The rubbed it real light with Smokin Guns Hot. Good luck Jim. I think you'll need it. :biggrin:

 

[txschutte]

Never mind. My vote is good.

 

[NotleyQue]

Im bias on this.

Ill take Waygu anyday of the week now over choice. The only thing stopping me is cost.

 

[bigabyte]

Well, considering I've had both many times, I am pretty positive my choice will be Wagyu in the end. However, until the final pics are up it could go either way.

 

[Brewmaster]

4.5 hours and temp is at 163.

 

[chinesebob]

Before I vote - what's a wagyu?

 

[Pig Headed]

Correct me if I'm wrong, but isn't it the US version of Kobe beef?

 

[cmcadams]

I read the rules, and intentionally broke them! bwa ha ha ha :twisted::evil::twisted:

 

[River City Smokehouse]

I read the rules, and intentionally broke them! bwa ha ha ha :twisted::evil::twisted:

You've been a bad boy!:biggrin:

 

[River City Smokehouse]

4.5 hours and temp is at 163.

I open no door before it's time.:lol:

 

[Brewmaster]

9 hours later and 182 degrees. It's wrapped and in the cambro. Sliced pictures at noon. Jim, I hope you brought your "A" game.

 

[watertowerbbq]

Wow! Looks great. Is that a drip ban on the bottom of the Fatboy? Is it sitting on top of a cover on the water pan?

 

[Brewmaster]

Wow! Looks great. Is that a drip ban on the bottom of the Fatboy? Is it sitting on top of a cover on the water pan?

I have two half pans sitting on the bottom grate above the water pan to catch the drippings. The brisket was on a shelf right above the thermometer.

Nate

 

[JD McGee]

Before I vote - what's a wagyu?

This is a Wagyu... http://www.wagyu.org/wagyu.htm

...and this...

 

[JD McGee]

"Wagyu" Swamprb and I were having that very same conversation on Friday. We will be doing all Wagyu briskets for our comps this year...

 

[cmcadams]

JD, looks great... I just wish you didn't have shadows over the fornt part so the meat would show better... good looking, though.