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JR Magat

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What is everyone grilling for Father's Day?

I found a local farm raised butcher shop near me and picked up a 10 lb wagyu brisket to smoke this weekend. Figured go big or go home!

Also picked up some different cuts of steak that I cooked yesterday for dinner; sous vide/reverse sear (baseball & Denver cut) - both turned out great
 

DavidLane

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Butts in.
1192089
 

Piobaire

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Let us know how that turns out. I want your opinion on the juiciness factor.
 

beargonefishing

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My new sous vide (the old trusty one decided it was done responding to my bullshit button pushes) only works through an app. It's a bit of a pain **********. FWP
 

ocooney

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474EBF45-D012-44A0-8F8D-C5C35CFD9070.jpeg


The remains of a 15lb packer.
I use a pit barrel cooker. End of the flat was a bit crusty and dry, but the rest is pretty damn tasty. Salt and pepper rub only.
 

ocooney

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What temp did you wrap and pull it? How long did it rest? Did you spritz it after the first 3 hours?
Wrapped at 160, pulled at 200. No spritz (in my experience with the cooker, it’s better to just leave it be). Added about 3 ounces of homemade beef stock when I wrapped it). Let it rest n a cooler wrapped in a towel for about 5 hours.
 

beargonefishing

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Wrapped at 160, pulled at 200. No spritz (in my experience with the cooker, it’s better to just leave it be). Added about 3 ounces of homemade beef stock when I wrapped it). Let it rest n a cooler wrapped in a towel for about 5 hours.

Was it prime or choice beef?
 

brokencycle

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Prime brisket is cheaper at Costco than choice. Figure that out (I know it is because you have to buy the whole brisket when prime but our store cuts two of them up a day for smaller sizes).
 

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