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beargonefishing

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I tried to follow the recipe which said at 160 to wrap in foil and then pull it off at 204 - I then let it rest 3 hours before cutting.

I was happy with the results for my first brisket, will try pulled pork next

Fwiw you might try pulling the next wagyu briskets at 185-190. I even had incredible results pulling at 175. The fat in wagyu renders at a lower temperature so you don't need to get it to 201-202.
 

JR Magat

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Yeah, I agree. Being my first brisket, I was probably too cautious to follow the instructions to a tee. Luckily the results were still tender and fat just melts in your mouth

I guess that's the fun part of this, learn/tweak and make another one better to enjoy again
 

Van Veen

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I think I've used my grill more in 2 months at this house than 2 years at my last house. The backyard here is shaded. The other place was wide open, hot as hell, and fly infested.

Tonight: flank steak fajitas. No processed cheese or sour cream for me. Just tortilla, meat, onion, cilantro, and hot sauce.

DFCF999E-D815-4CB7-841D-C8161F734A3E.jpeg

(I cheated and used a pic from last summer.)
 

Piobaire

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Doesn't it feel good to have a yard you want to use? Since our ramada/kitchen project I grill pretty much year round at least once a week.
 

beargonefishing

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Yeah, I agree. Being my first brisket, I was probably too cautious to follow the instructions to a tee. Luckily the results were still tender and fat just melts in your mouth

I guess that's the fun part of this, learn/tweak and make another one better to enjoy again

Absolutely. It would have never occurred to me to pull it at 185 but the butcher and chef were adamant. Happy to pass on information from the experts (I ain't one).
 

Van Veen

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Doesn't it feel good to have a yard you want to use? Since our ramada/kitchen project I grill pretty much year round at least once a week.

I wouldn't exactly call it a yard I want to use... more like yard I can use. But still, it's a huge step up from my last place.

I'd love to have an outdoor kitchen someday, with a wood-fired pizza oven. Apparently it's bad ROI on resale, but if you're planning to stay long-term, who cares? (I've been reading a ton on real estate lately.)

I need to do another pork shoulder in the Weber kettle.
 

Omega Male

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Planked King Salmon on the grill. Got thicker wood this time and there was no spontaneous combustion.

IMG_3518.jpg


It's the steak of fish don't @ me.
 

Piobaire

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We bought some Copper River over the weekend. It still has the skin on so thinking of sous vide then crisping the skin in a fry pan.
 

Omega Male

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Chimi-ed Wagyu boneless short ribs getting some sizzle on.

678BB5BB-FDA4-4C0D-8102-6816D9614D01.jpeg
 

Van Veen

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Not quite sure if this counts as a “big salad,” but this is what I did with the leftover fajita meat today. Roasted Serrano & cilantro sherry vinaigrette, radishes, avocado, pepitas, greens. Modeled after my favorite salad at Alamo Drafthouse with a few twists.

0C2B6650-1712-4118-AA8E-AF9E7689B8CF.jpeg
 

Bhowie

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^ oh hi sweetie? Haven’t seen you in a while
 

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