Wague brisket HEB

[Tight]

Is wagu brisket worth the extra cost??

[IvoryRoot]

Is wagu brisket worth the extra cost??

A buddy and I cooked a Wagyu brisket and a packer brisket side by side a couple weeks ago and I wouldn’t pay an extra hundred dollars for the Wagyu. Both turned out great but I don’t think it’s worth the hype imo.

[Jzoch]

I bought one at HEB and cooked the same as I do my prime 1 briskets, the Aaron Franklin way. Trim fat to 1/4" and remove thin spots and chunk fat. 50/50 mix of kosher salt & coarse black pepper mixed. Bring to room temp and smoke at 250 with fat side up. 1 to 1 1/2 hour per pound roughly. When internal reaches 160, pull and wrap in pink butcher paper. Cook until internal is 203, pull and leave wrapped to rest for at least 1 hour or until cool enough to handle if you can't wait. I used post oak for smoke.

WOW!! I think you nailed it. Like someone said before....I opened this right before lunch. Looks like I'm telling my guys we are having BBQ.

[AIDAN BOURASSA]

I bought one at HEB and cooked the same as I do my prime 1 briskets, the Aaron Franklin way. Trim fat to 1/4" and remove thin spots and chunk fat. 50/50 mix of kosher salt & coarse black pepper mixed. Bring to room temp and smoke at 250 with fat side up. 1 to 1 1/2 hour per pound roughly. When internal reaches 160, pull and wrap in pink butcher paper. Cook until internal is 203, pull and leave wrapped to rest for at least 1 hour or until cool enough to handle if you can't wait. I used post oak for smoke.

Looks good


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[Swtexan]

I have not been happy with the waygu briskets, too fatty. Give me a good choice brisket