17 lb SRF's Wagyu Labor Day 2015 brisket

Discussion in 'Beef' started by yrrndsmoker, Sep 5, 2015.

  1. yrrndsmoker

    yrrndsmoker Smoke Blower

    Smoking a Snake River Farms American Wagyu brisket for this Labor Day 2015.  Smoking on my 22.5" WSM @225 degrees for  probably 20-24 hours. This behemoth barely fit in my smoker. Rubbed with 50% texas Salt Lick rub and 50% my own rub. Stay tuned!!

    All the trimmings to drip down and baste the brisket

  2. b-one

    b-one Smoking Guru OTBS Member

    :110:I'm in!
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    YDS, Looks scrumptious, I'm in !
  4. aggie94

    aggie94 Smoking Fanatic

    Can't wait to see how it turns out!  Like the idea of putting the trimmings to good use.
  5. lilhef

    lilhef Newbie

    DUDE.  How does one get to your place from say...Tampa?
  6. yrrndsmoker

    yrrndsmoker Smoke Blower

    Heres the brisket 5 hrs on so far. You can see those drippings on top keeping it basted!

    Decided I would use a small pork belly that i had in the freezer. Threw the skins on top of the beef cracklins' (which were delicious! probably because i seasoned them also). Probably going to take the belly to 165-170 then throw it in the oven at 500 for 5-10 min. Any other thoughts or advice on the belly are welcomed as I've never done this method before.

    Last edited: Sep 5, 2015
  7. yrrndsmoker

    yrrndsmoker Smoke Blower

    Holy cow, this brisket is cooking fast!! Probed in a few different spots with thermapen in the flat and point and we're already at 180. Its only been in a little over 7 hours. Ive heard Wagyu cooks a little faster than reg but wow!!

    Pork belly is at 155 and looking great!
    Last edited: Sep 5, 2015
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Any finished product shots?


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