Home Made Sausage, Cured, and Smoked Meats

[Beckwith]

Brisket and burnt ends were solid.

 

[beargonefishing]

Brisket and burnt ends were solid. View attachment 1375016 View attachment 1375017 View attachment 1375018 View attachment 1375016 View attachment 1375017 View attachment 1375018

What temp did you cook to?

 

[Beckwith]

My Bradley was all over the place, looking for alternative, but it easy. 275 +/- 20. To much.

 

[beargonefishing]

Sometimes free will is a myth.

 

[jcman311]

$5.99/lb? Gtfo

 

[beargonefishing]

$5.99/lb? Gtfo

I wish I could gtfo of my marriage, amirite? The brisket basically bought itself. Texas bitches.

 

[venividivicibj]

$5.99/lb? Gtfo

Saw 3.99 at my Costco last week, but no space in the freezer. FML

 

[jcman311]

Do I risk the trip knowing I’ve never seen wagyu brisket at my Costco. Probs not. ?

 

[tom153]

How well marbled is it? I've bought their prime packers for $3.19-3.79/lb, but they weren't really what I'd consider a prime grade beef. Looked not much different than choice to me.

 

[beargonefishing]

How well marbled is it? I've bought their prime packers for $3.19-3.79/lb, but they weren't really what I'd consider a prime grade beef. Looked not much different than choice to me.

It has very good marbling, not as much as some other wagyu briskets I've had, but as good as the prime I seem to cook a little more frequently. One fairly consistent theme I've noticed with wagyu briskets is there is much less hard fat when I trim them. Anecdotal of course.

Trimmed, seasoned up and ready to smoke tomorrow morning!!

 

[tom153]

nice!

I found some nice spare ribs at restaurant depot that i’ll be throwing on tomorrow as well. $4/lb

 

[beargonefishing]

Taken about 30 minutes before I wrapped my meat. I plan on starting the probe tenderness test at around 185 degrees and will pull once I can easily slide the probe in and out of the thickest part.

 

[beargonefishing]

I thought about brushing with a thin layer of some homemade BBQ sauce before letting it rest. Still on the fence. I can't remember the last time I used any sauce, other than Pio's brisket sauce on some prime, on a homemade brisket. I also don't know if I have a good receipe for sweet with a kick BBQ sauce.

 

[tom153]

When did you start?

I just put these on at ~225*

 

[beargonefishing]

When did you start?

I just put these on at ~225*

View attachment 1377157

I started around 5am and am cooking at 225. Wrapped at 9am. It's now almost 2pm and temperature is around 180. I'm also about to put it back into the foil tray.