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Started By
Message
Wagyu brisket
Posted on 6/17/18 at 8:48 am
Posted on 6/17/18 at 8:48 am
Costco has these out yesterday so I picked up a 20 pounder. Salt, pepper, meat church holy gospel, smoked at 220 for 16 hours.
Great bark, great jiggle. Never seen so much liquid. The taste is unreal.
What’s anyone else smoking today?
Great bark, great jiggle. Never seen so much liquid. The taste is unreal.
What’s anyone else smoking today?
This post was edited on 6/17/18 at 8:49 am
9
Posted on 6/17/18 at 8:49 am to JoseVargasTX
I have two racks of St Louis spares that are going on around 11.
Posted on 6/17/18 at 9:46 am to JoseVargasTX
Two baby backs smoking with cherry wood.
Posted on 6/17/18 at 9:49 am to JoseVargasTX
How much was it? I'd be scared to smoke any cut besides Wagyu. Cheaper cuts not forgiving. Looks great! Any pics after sliced
Posted on 6/17/18 at 10:44 am to JoseVargasTX
We really need a pic of the meat after being cut. Looks good.
Posted on 6/17/18 at 11:19 am to JoseVargasTX
Damn man, that almost looks to good to eat, almost
Posted on 6/17/18 at 11:34 am to JoseVargasTX
How much that set you back? Looks great. Let's see the slice pics!
Posted on 6/17/18 at 11:37 am to Centinel
Figure I need to start posting some pictures...
Here are my two trimmed St Louis racks, with trimmings underneath in a foil pan. I'll foil the pan when I foil the ribs, add some apple juice and vegetable broth, and let them go foiled until the ribs are done. Ribs are being cooked 3-2-1.
Applewood on my AMNPS.
Here are my two trimmed St Louis racks, with trimmings underneath in a foil pan. I'll foil the pan when I foil the ribs, add some apple juice and vegetable broth, and let them go foiled until the ribs are done. Ribs are being cooked 3-2-1.
Applewood on my AMNPS.
Posted on 6/17/18 at 2:05 pm to JoseVargasTX
Guys—it was better than good. Costco had them at $4.79 a pound.
Posted on 6/17/18 at 2:12 pm to JoseVargasTX
That's my kind of serving in the plate shot, Jose. 
Posted on 6/17/18 at 2:27 pm to JoseVargasTX
Now that’s a brisket. Well done!
Posted on 6/17/18 at 2:28 pm to JoseVargasTX
Off topic. Jose, what kind of staffing do you do? We’re starting to use outside resources on our bigger projects.
Posted on 6/17/18 at 2:37 pm to JoseVargasTX
If I was closer I would visit.
Posted on 6/17/18 at 2:49 pm to VABuckeye
Specialize in major construction and heavy industrial. We also do light industrial, IT, stevedoring, just got Jones Act so we can go off shore.
We are in the process of launching healthcare as well.
Let me know if you have any questions I can help you with.
Thanks guys—fun one to cook for sure!
We are in the process of launching healthcare as well.
Let me know if you have any questions I can help you with.
Thanks guys—fun one to cook for sure!
Posted on 6/17/18 at 2:58 pm to JoseVargasTX
Damn that closeup shot shows just how much more intramuscular fat wagyu has over other types of beef.
Posted on 6/17/18 at 3:49 pm to JoseVargasTX
Wow, @ 4.79/lb I would of bought a deep freeze while I was at Costco just to put extra briskets in
Posted on 6/17/18 at 5:11 pm to JoseVargasTX
You need to get a proper smoker.
Posted on 6/17/18 at 5:12 pm to Centinel
Finished product. Pulls clean on the bite, but not quite fall off the bone.
Posted on 6/17/18 at 5:51 pm to JoseVargasTX
Here are the prime beef ribs I pulled off earlier
Posted on 6/17/18 at 6:10 pm to t00f
How long were those beef ribs smoked?
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