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Old 10-08-2020, 03:31 PM   #1
Shane
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Default If a brisket will fold....

That's a test for brisket to see of it will be tender, right?

What if it will easily roll up like a newspaper? This wagyu brisket is gonna be some smoky goodness tomorrow night for supper

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Old 10-08-2020, 03:33 PM   #2
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What's the emoji for drooling?
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Old 10-08-2020, 03:40 PM   #3
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Very nice
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Old 10-08-2020, 03:44 PM   #4
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Should be great
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Old 10-08-2020, 03:53 PM   #5
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When should I arrive?!
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Old 10-08-2020, 03:54 PM   #6
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I bet that sucker was cheap.

LOL
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Old 10-08-2020, 03:54 PM   #7
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That may completely fall apart. Keep an eye on it.
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Old 10-08-2020, 03:58 PM   #8
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My mouth is watering just looking at that picture. Please post pictures of final product once finished.
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Old 10-08-2020, 04:01 PM   #9
LOC4L
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Do us a favor and get a choice or select brisket, and smoke em both. I am genuinely curious about what you'd have to report. FOR SCIENCE
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Old 10-08-2020, 04:04 PM   #10
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Dam son
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Old 10-08-2020, 04:05 PM   #11
bakin7005
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If you can roll that brisket like that it must be very thin. It appears thin in the pic. Every brisket I've ever smoked, the point is nearly as thick as what you have rolled up there.
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Old 10-08-2020, 04:09 PM   #12
Artemiz
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I'm seeing a lot of fat but not much beef. Probably just the angle.
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Old 10-08-2020, 04:10 PM   #13
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Quote:
Originally Posted by kcnatural View Post
That may completely fall apart. Keep an eye on it.

Gonna be some expensive bbq sandwiches if it does.


I bet itís delicious
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Old 10-08-2020, 04:11 PM   #14
huntandfishguy6
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That's what i was taught.
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Old 10-08-2020, 04:34 PM   #15
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Hell, I'd slice that thing and FRY it!!, or grill it like steaks!!
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Old 10-08-2020, 04:40 PM   #16
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Default If a brisket will fold....

Quote:
Originally Posted by LOC4L View Post
Do us a favor and get a choice or select brisket, and smoke em both. I am genuinely curious about what you'd have to report. FOR SCIENCE


I have done them both side by side . The Wagyu is freaking unbelievable awesome.
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Old 10-08-2020, 04:42 PM   #17
bigbad243
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Nice, I am cooking 30 on Sunday for a benefit
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Old 10-08-2020, 05:48 PM   #18
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The flat end is thin, but its normal thickness from middle to point. Not as much fat as it appears. I'll probably cut the thin part of the flat off and cook separately so I can pull it sooner.

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Old 10-08-2020, 05:49 PM   #19
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I got it for $6/pound. Not bad for wagyu.

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Old 10-08-2020, 05:56 PM   #20
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Quote:
Originally Posted by Shane View Post
The flat end is thin, but its normal thickness from middle to point. Not as much fat as it appears. I'll probably cut the thin part of the flat off and cook separately so I can pull it sooner.

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I thought the same with mine . But man it melted like butter .
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Old 10-08-2020, 05:59 PM   #21
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Quote:
Originally Posted by LOC4L View Post
Do us a favor and get a choice or select brisket, and smoke em both. I am genuinely curious about what you'd have to report. FOR SCIENCE
Iíve done both a couple times. The wagyu is slightly more tender but, to me, isnít worth 3x the price.
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Old 10-08-2020, 06:00 PM   #22
RR 314
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Quote:
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I got it for $6/pound. Not bad for wagyu.

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I bet you $6 a pound it is Wangus. Either way, should be great!
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Old 10-08-2020, 06:18 PM   #23
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Quote:
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I bet you $6 a pound it is Wangus. Either way, should be great!

I got a good laugh at that one
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Old 10-08-2020, 06:28 PM   #24
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Quote:
Originally Posted by RR 314 View Post
I bet you $6 a pound it is Wangus. Either way, should be great!



Made me chuckle too...whether it is a thing on not. The name is funny.
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Old 10-08-2020, 06:37 PM   #25
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Real wagyu from across the pond cost about 1,000 for a A5 brisket. Either way, it should be good
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Old 10-08-2020, 06:42 PM   #26
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That blows my mind. I wont pay the price for regular brisket. Wagyu must be some good stuff to charge that much. Iíll jump over a brisket for a rare ribeye any day of the week.


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Old 10-08-2020, 06:59 PM   #27
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Wow! Thatís gonna be deeeeelicious!
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Old 10-08-2020, 06:59 PM   #28
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All the wag here being raised is crossed. The wagus comment is 100% correct.
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Old 10-08-2020, 07:01 PM   #29
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Quote:
Originally Posted by bloodstick View Post
I’ll jump over a brisket for a rare ribeye any day of the week.

I'm gonna go out on a limb and suggest most of America would do the same ....but variety is the spice of life
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Old 10-08-2020, 07:05 PM   #30
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You gonna update with cooked pics???


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Old 10-08-2020, 07:08 PM   #31
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A brisket folding has more to do with the thickness of the fat layer and how it was trimmed than it does with the tenderness of the meat.
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Old 10-08-2020, 07:15 PM   #32
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Quote:
Originally Posted by Smart View Post
I'm gonna go out on a limb and suggest most of America would do the same ....but variety is the spice of life

Very true. Might be the fact that i suck at smoking them. they usually end up as expensive bbq sammiches.


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Old 10-08-2020, 07:19 PM   #33
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Quote:
Originally Posted by bloodstick View Post
Very true. Might be the fact that i suck at smoking them. they usually end up as expensive bbq sammiches.


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LOL...I love a good chopped brisket sammich!
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Old 10-08-2020, 07:27 PM   #34
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Quote:
Originally Posted by b.a.saha View Post
All the wag here being raised is crossed. The wagus comment is 100% correct.
Probably true on the wangus but there are pure wagyu herds in Texas. The PH D that convinced the Japanese to let him export the first ones to the USA is here managing a good sized herd but he's not selling brisket for $6lb

Let us know how it turns out Shane!
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Old 10-08-2020, 07:39 PM   #35
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Quote:
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A brisket folding has more to do with the thickness of the fat layer and how it was trimmed than it does with the tenderness of the meat.
Party Pooper
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Old 10-08-2020, 07:44 PM   #36
Shane
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Whatever it is, whenever I pull that thin wangus off the smoker tomorrow evening, I bet it makes for a pretty good supper.
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Old 10-08-2020, 09:04 PM   #37
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Quote:
Originally Posted by Shane View Post
Whatever it is, whenever I pull that thin wangus off the smoker tomorrow evening, I bet it makes for a pretty good supper.
Bet you are right! Stick fire or pellet?
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Old 10-08-2020, 09:28 PM   #38
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Bet you are right! Stick fire or pellet?
Pellet

https://store.grillagrills.com/colle...s/grilla-alpha

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Old 10-08-2020, 09:33 PM   #39
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I knew a girl like that once.
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Old 10-08-2020, 09:37 PM   #40
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Quote:
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My neighbor has this same grill and cooked me a brisket on it and few weeks ago. It came out awesome!! I need to look into getting me a pellet grill!
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Old 10-08-2020, 09:39 PM   #41
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Cool, haven't seen that one.
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Old 10-08-2020, 10:00 PM   #42
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For those that don’t put time into brisket. Brisket is brisket. Growing up you ever heard of anything named wagyu. Nope. It’s a s expensive fad for some folks, not me. I go low and slow with post oak and pecan. Good luck
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Old 10-08-2020, 11:18 PM   #43
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For those that donít put time into brisket. Brisket is brisket. Growing up you ever heard of anything named wagyu. Nope. Itís a s expensive fad for some folks, not me. I go low and slow with post oak and pecan. Good luck

Wrong. The taste is different. Itís incredible. Super rich. Just canít afford to eat it as often as weíd like. I love choice and prime angus (of course), but wagyu is a different level. And A5 is completely different.
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Old 10-09-2020, 05:33 AM   #44
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Quote:
Originally Posted by txhunter-1 View Post
For those that donít put time into brisket. Brisket is brisket. Growing up you ever heard of anything named wagyu. Nope. Itís a s expensive fad for some folks, not me. I go low and slow with post oak and pecan. Good luck

Thanks for setting us all straight.
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Old 10-09-2020, 06:03 AM   #45
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I bet it turns out great.I have never cooked more than 2 brisket's at a time.Usually never more than 6-8 a year.I never griped about how expensive they were,or had become.A 16lb brisket will be breakfast,lunch,and dinner;for a week around here! I use mesquite,and an old stick burner..I really think we should all have a plate of it,before we comment.Pics probably won't do it justice

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Old 10-09-2020, 06:52 AM   #46
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Quote:
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That looks like an Old Smokey on steroids!

Wife picked up some steaks that were on sale one time that were Akashi or Wagyu or wankashigus........ they were crazy good. The fat had a whole different flavor.

In for the finished product.
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Old 10-09-2020, 07:19 AM   #47
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Make sure to massage it and feed it a bit of beer before putting it on the pit.......
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Old 10-09-2020, 07:58 AM   #48
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Make sure to massage it and feed it a bit of beer before putting it on the pit.......
I think it's to late for this. It's already dead.
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Old 10-09-2020, 10:19 AM   #49
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Quote:
Originally Posted by txhunter-1 View Post
For those that donít put time into brisket. Brisket is brisket. Growing up you ever heard of anything named wagyu. Nope. Itís a s expensive fad for some folks, not me. I go low and slow with post oak and pecan. Good luck

Growing up, I never heard of the internet, air-conditioned tractors or transsexual surgery, but times be a changing. Any expert on brisket should first be an expert on beef and should certainly know the difference between Japanese strain wagyu and those Mexican shorthorns youíre used to cooking.


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Old 10-09-2020, 04:13 PM   #50
Shane
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Man, it smells SO good. I just wrapped it at 165į and put it back in the smoker to get to 200-205į. I'll pull it to rest a while then before we chow down. Bark looks awesome. Should have taken a pic.

I have some pellets from Lowes that are a mix of 8 kinds of wood. I mixed those 50/50 with some mesquite pellets for this one.

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