Just got my Waygu .....

[triplebq]

Just got my 1st Waygu brisket but it's a flat with no point :~( wth ? . It's already trimmed with little to no fat cap . The fat left on it it maybe 1/4 " thick . I am kinda upset but I plan on smoking it Friday night . Any suggestions or tricks to cooking a brisket this trimmed down ? I mean damn .... They are gonna send me another one but it won't be here until next week and I have people this weekend .

Thanks for the help

 

[newflame]

at least it's wagyu, should have lots more fat than a normal brisky, can't wait to see the pics!

 

[blue]

I've heard that there is prettty good mablization of fat in a waygu brisket...so the fat cap is not needed...but thats just what I heard.

I'm sure someone with expierence will chime in.

 

[northern greenhorn]

I'm new to the smoking world, but I've been grillin' forever, if you have any doubt about not enough fat on the brisket, lay some bacon over it, I'm sure someone with more smoking experience will come around with some more info, but I don't see how adding bacon to anything ever hurts.

 

[fire it up]

That sucks that not only is there no point but a little fat is better than none at all.

I think I would do whatever rub, maybe have a pan of liquid under for a little extra moisture, keep the temps lower, instead of 250 I would run 225, maybe even 200. Sure it would take a little longer but ought to result in the meat being even more tender.
Keep on spritzin! I would maybe spritz ever half hour-45 minutes depending on your heat level.
Hope it works out and is the best brisket you have ever eaten...
Better be for whatever the price was.

 

[triplebq]

at least it's wagyu, should have lots more fat than a normal brisky, can't wait to see the pics![/quot]

No Qview as my son has the Camera at college for his track meet . The trackmeet is Saturday and I am cooking for the sprinters . They are stopping by my house ( bus and all ) to eat on the way back to Tyler . I bought a permit and I am legal . Should be about 14 sprinters , two coaches and the bus driver along with myself and daughter . I am smoking the Waygu and two pork shoulders with all of the fixins . The good thing is I know each of the sprinters and the coaches from last season . I really enjoy cooking for these young men ( kids ) and seeing them chow down . I may be cooking too much but I would rather cook too much than to run out .

 

[beer-b-q]

Why do you need a permit to smoke for friends at your house, unless you are charging them??????????

 

[triplebq]

I got a permit to be safe . I am smoking for a college track team @ no charge . The permit is for incidental sales @ $ 100.00 bucks a year and I got my Food Handler Card for $15.00 bucks which is good for three years .

Now if I so elect to try and sell "Q" on any street corner in the city I now can . My master plan is to open my own place someday and one has to start small when one is poor .

 

[mballi3011]

Now that should be a crime to sell a brisket with no or little to no fat on it. I would make them send me another one for sure. But you know now what to except in the future. Now if you have a restaurant depot in your area they carry some wagyu beef or at least the one here does. Is that gonna be aright to feed theses runners a meal that high in fat and greasy as brisket usually is too. By the way it is a novel and great idea to feed theses guys and their coaches.

 

[Dutch]

If you can change up your next order, call 'em and tell them that you want the next one to be an untrimmed Waygu packer brisket.

 

[chisoxjim]

you smoke that waygu yet?

id love to see some pics.

 

[rbranstner]

Yea lets see the qview

 

[triplebq]

I wish I had Qview . This brisket was my worse in a long time . It was kinda tough and the rub I used had to much of one spice that ruined the whole thing ( I buy my rub for briskets premade ) .

The brisket exploded with juice in each bite . No one complained but I have had way better and cooked way better . Something happened during the cook that kept out the smoke ( rub made wrong ) .

Yes I know user error ( whatever ) but I just sayin the truth about what happened . The last several regular briskets I have done I used Butcher's with perfect results . This was done with brand X who asked me to use their rub . It tasted like way too much cummin was in it .

Hey the young men all loved it and ate it all . I served no sauce only the black gold form the foiling . Maybe I am too picky ... my next one one will be a hand picked packer from my local store . I do have second Waygu coming and I will Qview it for sure.

Thanks for reading and the space

Buddy

 

[shellbellc]

Question for ya...do you think the Wagyu cooked faster than regular brisket? I did a kobe brisket once and I'll say it cooked in almost half the time...did some reading up on it and some guys who have tried kobe for comps say that it definitely cooks faster than a regular brisket...

 

[triplebq]

I know for a fact it was overcooked . Went by old school standards and didn't use modern thremo to read meat . Can't win them all ya know but I will try another one as I am not a person to quit on anything .

Thanks for asking

 

[beer-b-q]

I thought the way it sounded that the City Made you buy a permit... Sorry for any misunderstanding.

Good luck with starting your own business. I can't think of any business that would be better than having ones own BBQ Joint.

The Bad Part Is I would have to taste test Everything Several Times...

 

[benjaminr]

Shame to hear it wasn't up to par.

I think we hold ourselves at higher standards. I did a Boston butt last weekend and I was very disappointed because it wasn't fall off the bone as I have done plenty before but my friends were going nuts for it.

Also I would highly recommend investing in a digital thermo probe well worth the $10-20!

 

[triplebq]

Heck man I own one but wasn't there to use it .. I was at the track meet watching my son run while waygu was cooking .... at least a $ 99.97 dollar misque lol .