Is wagu brisket worth the extra cost??
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Wague brisket HEB
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Originally posted by Tight View PostIs wagu brisket worth the extra cost??
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Originally posted by ren087 View PostI 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.
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Originally posted by ren087 View PostI 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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