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Started By
Message
Waygu brisket - 22.6 lbs
Posted on 5/14/20 at 12:33 am
Posted on 5/14/20 at 12:33 am
My medium Waygu brisket from Snake River Farms upgraded to a large, 22.6 lbs.
Trimming & injecting tomorrow- anticipating /
20+ hour cook for a 3:00 Saturday BBQ feast.
Trimming & injecting tomorrow- anticipating /
20+ hour cook for a 3:00 Saturday BBQ feast.
10
Posted on 5/14/20 at 12:37 am to AncientTiger
Welp, send nudes and ill come back for an upvote. 
Posted on 5/14/20 at 12:41 am to AncientTiger
22lbs is pretty damn big for a wagyu brisket.
Been throwing down on some 10-15lbs ones the last few weeks. Hard to frick them up.
Been throwing down on some 10-15lbs ones the last few weeks. Hard to frick them up.
Posted on 5/14/20 at 12:59 am to AncientTiger
fricking A...I guess.
I'll give you $130 for a Krystal.
I'll give you $130 for a Krystal.
Posted on 5/14/20 at 6:10 am to AncientTiger
Just curious, why are you injecting it and with what?
Posted on 5/14/20 at 7:18 am to AncientTiger
How much was that thing? Dont even see it listed on their site.
Posted on 5/14/20 at 7:24 am to mylsuhat
quote:
Just curious, why are you injecting it and with what?
This and I'll add how big is your smoker? That's a slab of beef.
Posted on 5/14/20 at 8:11 am to AncientTiger
quote:
Waygu brisket
quote:
injecting
Why? Just leave it be. Should have plenty of fat to keep it nice and juicy.
Posted on 5/14/20 at 8:27 am to AncientTiger
I feel absolutely horrible trimming wagyu packers. I always try and grind them into burgers with leftover chuck or whatever I have. Turns out like 30/70 beef lol not 70/30 30/70
Posted on 5/14/20 at 8:46 am to fightin tigers
quote:
Hard to frick them up.
Challenge accepted!
Posted on 5/14/20 at 9:01 am to mylsuhat
quote:
Just curious, why are you injecting it
Posted on 5/14/20 at 9:16 am to SmokedBrisket2018
quote:name checks out
SmokedBrisket2018
Posted on 5/14/20 at 9:26 am to AncientTiger
quote:
Waygu brisket - 22.6 lbs
quote:
20+ hour cook
That's a lotta drinking!
quote:
Trimming & injecting
Why?
Posted on 5/14/20 at 9:51 am to AncientTiger
Finish with some sweet baby rays
chef’s kiss
chef’s kiss
Posted on 5/14/20 at 9:54 am to GynoSandberg
I'm with the other crowd, don't think I could bring myself to inject a Wagyu brisket from SRF. That is a hunk of meat, doing it on the smoker the entire time or going to cheat and wrap then the oven?
Posted on 5/14/20 at 11:43 am to AncientTiger
Why are you injecting that?
Shouldn’t be any need right? You shouldn’t feel need to inject a prime, so why inject a step above in grade?
Shouldn’t be any need right? You shouldn’t feel need to inject a prime, so why inject a step above in grade?
Posted on 5/14/20 at 12:15 pm to HebertFest08
Injecting meats puts flavor and moisture into the meat. A brisket, especially a Waygu brisket, will certainly be fine without injecting. But it’s not going to hurt a damn thing and can add a certain flavor profile he’s going for.
Does anybody have a reason why he shouldn’t other than “it’s not necessary”. Anybody injected a brisket and had bad results. Or injected a brisket period? I know in the case of the TH person he’s never cooked a brisket, let alone injected one. Yet here he is popping off about shite he’s clueless about, as usual.
Does anybody have a reason why he shouldn’t other than “it’s not necessary”. Anybody injected a brisket and had bad results. Or injected a brisket period? I know in the case of the TH person he’s never cooked a brisket, let alone injected one. Yet here he is popping off about shite he’s clueless about, as usual.
Posted on 5/14/20 at 12:36 pm to MobileJosh
Most people inject phosphates when they are cooking hot and fast or have extended holds. I don't particularly like it because I find it can affect texture. Pork butt for example, when using something like Kosmo's Q pork injection, I've experienced it pull long and stringy versus no injection.
I would argue that brisket flavor comes from the breaking down of the fat, especially intramuscular. Wagyu's entire market is that it excels in this area. Unless he has a specific flavor as you stated he is going for, then I would not risk interfering with the flavor he obviously paid for in getting a brisket from SRF.
I would argue that brisket flavor comes from the breaking down of the fat, especially intramuscular. Wagyu's entire market is that it excels in this area. Unless he has a specific flavor as you stated he is going for, then I would not risk interfering with the flavor he obviously paid for in getting a brisket from SRF.
Posted on 5/14/20 at 1:24 pm to MobileJosh
quote:
I know in the case of the TH person he’s never cooked a brisket, let alone injected one. Yet here he is popping off about shite he’s clueless about, as usual.
Why do my posts upset you so much? I post what I cook almost daily, yet here you are again claiming (horribly) that I don't know what I'm talking about.
It's especially comical considering you said the same fricking thing I did yet you want to cry about me saying it.
You:
quote:
A brisket, especially a Waygu brisket, will certainly be fine without injecting
Me:
quote:
Why? Just leave it be. Should have plenty of fat to keep it nice and juicy.
Posted on 5/14/20 at 1:40 pm to TH03
I just like making you melt. The above is a pretty good one, thanks. You’ve never cooked a brisket and you know it
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