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Started By
Message
re: Spinoff - First Time Smoking a Brisket
Posted on 8/18/15 at 7:47 am to GeauxTigers0107
Posted on 8/18/15 at 7:47 am to GeauxTigers0107
1
Posted on 8/18/15 at 11:53 am to GeauxTigers0107
quote:
Or maybe wagyu.
If you have the cash, go for it! Many of the big competition cooks use it these days. I'll stick with prime as I would melt my grill down into a yard gnome and take up origami if I screwed up a wagyu brisket.
Posted on 8/18/15 at 12:11 pm to BooDreaux
Thanks for that. Got some awesome advice in there. I thought this was interesting:
And I learned why Aaron likes butcher paper over aluminum foil:
Makes sense.
quote:
At one, campers blind-taste slices of brisket from different aluminum pans and score them as a test of different grades: Select, Certified Angus Beef, Choice, Prime and Wagyu. Not surprisingly, Prime and Wagyu tie for first, while Select places last. But in something of a stunner, the difference is minuscule, only a half-point separating the top score (6) from the bottom (5.5).
And I learned why Aaron likes butcher paper over aluminum foil:
quote:
Wrap your brisket in foil after about four hours. Even better: butcher paper, because, unlike foil, it breathes.
Makes sense.
Posted on 8/18/15 at 12:17 pm to convertedtiger
quote:
I'll stick with prime as I would melt my grill down into a yard gnome and take up origami if I screwed up a wagyu brisket.
No kidding. I think I'll stick with prime too. Same reason.
Posted on 8/18/15 at 12:43 pm to GeauxTigers0107
Nice
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