Tell me how to cook a 15 lb wagyu beef brisket. Veer?
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Texas style of course, don't mess with any of that East coast sweet meat style for brisket.
Use mesquite or oak for the wood.
Use mesquite or oak for the wood.
Tough to judge time, but last 2 I did were pushing 15 hours. They can "rest" for up to 4. One got done a little early and rested for 2 1/2. Was still an internal temp of 183.
I am not sure beef of any kind likes the sweet. Pork goes good with sweet, not Beef.
I like brisket sandwiches with a slightly sweet but peppery sauce, so long as it's slightly sweet.
There's lots of Asian recipes for sweet beef but I was speaking only of brisket.
Snipe, I'm honored that you would ask me, but there are far more serious BBQers here that could answer your question much more capably.
I'm not much on "competition" style, as it's trying to toe the dictated line of a panel that sets standards. Low, slow, and moist at the end is pretty much the rule so much as I know. 2A's time estimates are in keeping with norms.
I'm not much on "competition" style, as it's trying to toe the dictated line of a panel that sets standards. Low, slow, and moist at the end is pretty much the rule so much as I know. 2A's time estimates are in keeping with norms.
Says the guy who said "microwave"
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A good rub, low n slow, rest after. Good advice on wood choices.
I have a local place I frequently get sauce from to save time.
When making, I like a pleasant savory with a little zip from black and white pepper, a touch of chili, and a tiny bit of cayenne.
Make enough to add some to your beans and smoke em a bit too. Then just warm up later.
And good cornbread. With real butter
Not sure if guys here support the “Texas Crutch” method. Butcher paper works well for this as well. Helps break through temp (can be tough in colder temps with a wood smoker, less so with propane or traeger).
Oh man, now I am drooling.......
Pics when you get this done please
I have a local place I frequently get sauce from to save time.
When making, I like a pleasant savory with a little zip from black and white pepper, a touch of chili, and a tiny bit of cayenne.
Make enough to add some to your beans and smoke em a bit too. Then just warm up later.
And good cornbread. With real butter
Not sure if guys here support the “Texas Crutch” method. Butcher paper works well for this as well. Helps break through temp (can be tough in colder temps with a wood smoker, less so with propane or traeger).
Oh man, now I am drooling.......
Pics when you get this done please
Haha no.
I would like to think there is no photo evidence of my existence on the internet. I can't control what my parents might have put on Facebook (of which I do not have).
Ditto.
As per the recipe/video, I tried to watch it but the music itself wasn't bearable. I've a few brisket recipe's here, but they are for 'a few days' in advance and require long, low, and slow smoking. Also, I personally believe in 'scratch' cooking with base ingredients as opposed to the "you could just" buy this, and "you could just" buy that, put the two (or more together) and call it your own.
To me, to do so then "you could just" go buy premade brisket. What can I say, I think differently than most, and am usually against-the-grain! (see what I did there?)
Hat-Tip to past members who've helped me in the past with this quest: USN Gunner, RJW, SwitchBlade, to name a few. And yes, I've gotten an number of recipe's from Veer too, just not brisket.
It is an 'ever-evolving learning process' that can't be mastered.
If he's eating deep fried brisket, he's probably already there.
These 2 gentlemen bring up a good point. A lot of BBQ has to do with what you like and your tastes. I like sweet sauces, but I do not like my meat sauced while cooking. I like "dry rubs". I have been told it is "Memphis style". I like to taste the meat and spices, so sauce is little or hardly used at all. My wife is opposite, she likes the sauce. (and I like her to like the sauce,
).Slow and low for me also, but there is a new fad of hot and fast for brisket.
I don't do competitions, but there are a couple parts of competition that I like. That video is not quite the video I wanted (used my phone to post that). I am searching for the video on how to trim that I like. It separates the two muscles more, you can see in the video he does it but there is another where he explains it better. It gives you better burnt ends, as if you don't open up the lower muscle it doesn't get much spice or bark on it.
The other part of competition cook I like is the texture that they try for.
The last brisket I did got over cooked by 5 degrees for about 1 hour. I fed 18 people with it and everyone loved it. It tasted great but was a little to soft. It fell apart a little while carving. The texture was a little to soft or mushy, the taste was awesome.
Because brisket, ribs and other cuts are normally tough, many people are impressed with how soft you can get it. I personally like just a tiny bit of texture left.
If I find the other video I will post it. But basically, there is a fat layer between the two muscles, remove as much as possible. Get spices all over it and when cooking lay it so the upper muscle is not on top of the lower muscle. That will get some good bark on your burnt ends.
The basics would be this, get a instant read thermometer. Figure out the temp that the cut of meat you have is normally cooked to. Hit that temp and you will be 90% there. Spice choice is all that matters after that.
Brisket is normally in the 195-200 area.
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Wait, so is this a Cassandra Johnson, or is this THE Cassandra Johnson that gave him a brisket?
If this is her, my question now deters to; why are you talking about cooking a fucking brisket when you could be piecing together the parts of her tits that we currently cant see in that picture?
The last brisket I did I tried the hot and fast method and was not impressed but I'm picky about brisket.
There were no complaints from anyone else at the table though, I have two teenage boys and anyone else that does knows all to well they are like termites. If you dont put food on the table they might eat it instead.
There were no complaints from anyone else at the table though, I have two teenage boys and anyone else that does knows all to well they are like termites. If you dont put food on the table they might eat it instead.
Myron is pretty full of himself. But like Harry he is a multi-time champion so it is to be expected. With that skip to the 3:20 mark and look how his brisket it trimmed. When he picks it up you can clearly see the two muscles are separated by about 80%. The first one I did, I did not do that and my burnt ends were not as good. Bottom muscle is the burnt ends, all of it. Top muscle you slice against the grain, bottom you cube it and toss in a little sauce to make "burnt ends".
I allways make my own rubs, but again it's a taste and preference thing.
If you cook much you probably allready have most of what you need.
The ingredients I use most I buy in larger bulk containers.
Dark chili powder, paprika, cayenne, crushed red pepper, garlic powder, brown sugar etc.
I only use salt sparingly and haven't had a salt shaker on my table in 20 or more years, I just use it while seasoning during cooking.
If you cook much you probably allready have most of what you need.
The ingredients I use most I buy in larger bulk containers.
Dark chili powder, paprika, cayenne, crushed red pepper, garlic powder, brown sugar etc.
I only use salt sparingly and haven't had a salt shaker on my table in 20 or more years, I just use it while seasoning during cooking.
Cubed breaded and fried like chicken fried steak . Don't forget the gravy . Or you could make a nice corned beef .
Also, myself I'm adverse to 'sweetness' and it is the sugar/molasses that burns/carbonizes first. Do with that what you will, and weigh the intended results.
There is always a need for good stew this time of year.
Nothing but himilayan pink salt and loads of course cracked pepper. Budget 1.25hr/lb but be ready to pull after 1hr per pound. I usually go to 190f and it will continue to warm 5-10f while resting. Wrap in butcher paper and old (fresh) towels, stick in pre-warmed cooler (fill with hot water and let sit for a bit...make sure to empty it before putting meat in!). Fill voids will more towels. I usually chuck the towels in the dryer first as well. If it’s going to sit for several hours, stick your meat probe in the brisket and don’t let temp get below 140f.
My only complaint with the wagyu ones has been that in a kamado smoker, I had problems with flare ups due to all the marbling. Elevating a drip pan above the plate catcher helps. If you’re using an offset smoker then no worries.
Crutch if you have to due to time constraints, but be aware that you can wind up with pot roast flavor and no bark.
Sauce definitely only goes on the side.
My only complaint with the wagyu ones has been that in a kamado smoker, I had problems with flare ups due to all the marbling. Elevating a drip pan above the plate catcher helps. If you’re using an offset smoker then no worries.
Crutch if you have to due to time constraints, but be aware that you can wind up with pot roast flavor and no bark.
Sauce definitely only goes on the side.
Or grind it into burger and mix with an old mule deer and get some bone in ribeyes
No, I'm not. A poseur would go on and on about grill skills and smoker savvy. Mostly, here, I've presented Asian and Continental appetizers and main course dishes. Once, I posted up my process for a rotisserie BBQ chicken, which does come out delicious. But I let the every weekend BBQers lead the way on equipment and procedure and read up like the rest of us.
Can we talk about the woman?
Is that her?
Why are we talking about sticking meat in things?
Are you all gay???
@TheGerman ..... wtf is going on in here?
Is that her?
Why are we talking about sticking meat in things?
Are you all gay???
@TheGerman ..... wtf is going on in here?
If it exists there is porn of it . So not gay . Yes people stick tir meat in everything .
Even Chelsea Clinton .
2AF pretty much covered it. Brisket is tough, got to get it up to 195-200 internally to break down that connective tissue into gelatin or it will still be tough when you serve it. Low and slow keeps it from burning/drying out externally while you wait on that internal temp to come up. The "stall" is a real thing, where the internal temp steadily climbs up to the mid-100s and then just stays there. I've used the Texas Crutch/Cheat without problems, wrapping it in tinfoil when it hits the stall, still had good bark and flavor. This will get it through the stall faster. The stall is thought to occur when the connective tissues begin to liquify and act like a heat sink, keeping the temp from rising. Eventually this will cease and the temp will begin to climb again. You have to watch for this and monitor it because the temp will climb quickly to your target after this.
I cook mine for 24 hours at 155 with the Sous Vide cooker, seasoned with Adams all purpose, then ice bath to room temperature, then smoke on mesquite @ 250 for about 3 hours when the outside has a dark finish.
That's the beauty of the Sous Vide! Prep it while the water is heating, drop it in, timer is set, pull it out tomorrow, the app keeps you posted on it, but basically nothing to have to do while it's on there. I use the hell out of mine. Wide variety of meals I use it on.
