Wagu Brisket...

[Jeff Selle]

I just pulled and foiled my first Wagu brisket... Cooked it at 220 for 15 hours over cherry smoke... I looks awesome and the trimmings tasted fantastic... Here is a shot from my android, but I'll post more picks after my wife gets home with the camera and the brisket has a chance to rest up a bit before dinner...

 

[landarc]

It looks great, I look forward to reading your comments. Is that an Idaho wagyu?

 

[Jeff Selle]

I think my butcher go it from somewhere in the midwest, but I'll ask him and make sure. The CAB I plan to cook next weekend is grown in Clark Fork, Idaho..

 

[jestridge]

What was the price?

 

[1_T_Scot]

Looks good. Ill check back for more pics

 

[Jeff Selle]

I paid $5.50 a pound... this brisket was very supple in its cryovac package and it was already trimmed perfectly for competition. I had to trim up a little silver skin, but other than that, the point was trimmed and defined completley.

Notice in the pics how the grain was already separating... I think that split when I was bending the brisket. I could touch the flat to the point on the fat side and the lean side.

I spaced off on shooting a sliced brisket picture, but I did a plated shot of dinner tonight with my phone...

BTW, I probably over cooked it on the edges, but there were quite a few competition quality slices toward the center of the flat. It had a nice accordian pull and the grains snapped apart just right... I didn't inject, marinate or even spritz this one either. I just gave it a little rub and a little cherry wood smoke, and I would have proudly held my head high marching this one into the judges...

 

[landarc]

Wow, that is a nice looking piece of meat and a good dinner too. It was really nicely trimmed.

 

[Nomanerz]

Looked Great!!!....How did it taste?....How does it compare to a Black Angus packer?

 

[Jeff Selle]

Nomanerz, this brisket had strong potential in presentation, texture and tenderness, and the natural flavor was awesome. (I only used a rub, temperatures and smoke to cook this one) I am trying a locally grown angus brisket cooked the same way next weekend, I'll post a comparision

 

[thunter]

Mmm, mmm! That looks good!

 

[dgassaway]

Man thats a nice looking brisket Jeff. Where did you get the wagu, at Tims?

 

[ftwthegger]

A: That makes my mouth water! Awesome looking hunk o meat!
B: What's a Wagu? I looked in the index of terms and couldn't find it! Sorry for the newbie question.

 

[landarc]

Wagyu is an American hybrid of the breeds of cattle from Japan that produces Kobe beef. Wagyu is the designation assigned by the Japanese are a part of keeping the brands seperated. There are differing levels of hybridization that has been used in developing the American breeds that have resulted in different characteristics to the actual meat. Hence the importance of where you get the beef.

 

[Derek]

Nice, Nice.

How does it taste? And can you really melt the raw meat with your finger?

 

[landarc]

Derek, I have handled and eaten both Kobe beef and Wagyu beef, it is worth the experience. But, there is a lot of hype and flat out B.S. that comes out of the marketing machinery of the Kobe and Wagyu producers. Like all beef, if you slice it thin and hold it in you hand for a few minutes, it gets soft. The fat is far more extensive and gets softer. In fact, most Japanese eat it either raw or 'black and blue'. However, if it were to melt at 98.6 degrees, then when it cooks, it would melt about 2 hours into the cook. The fat renders just like any prime or choice brisket, well, any cut really. It is a unique taste and worth the additional cost as a steak or chop, for myself I am not sure about using it for brisket. Seems like it worked well here though.

 

[luke duke]

If it was so good, then why did you cover it in sauce? :wink:

 

[ftwthegger]

Didn't mean to stir up a hornet's nest, but thanks for answering a seriously newbie question. Still a great looking brisket! How did it taste vs. a regular ol brisket from Sam's?

 

[Jeff Selle]

I know Luke, I am really trying to get used to a light sauce on beef, I'm flavor and sauce testing for comps this summer.

@David, yes... I talked Tim into ordering the Wagyu (Thanks Landarc,I have probably been spelling it wrong), but I've been reading about it and wanted to give it a try. My dad saw the pictures and had Tim ship him two of them.

@ Landarc, i'll let you know where that came from next time I drop by the butcher's

 

[Jeff Selle]

Hey Dave, I think Dave Hart mentioned you stopped in and picked up a load of Lazzari's are you competeting in Coeur d'Alene on Father's Day? Dave has prettyy talked me into Stevensville in August. I'm talking it over with some of my team now...

 

[BRBBQ]

Looking good