next victim? Waygu Briskett

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dewetha

Smoking Fanatic
Original poster
Aug 21, 2011
737
16
Chicago - south Burbs
so i stopped off at a butchers and they had one waygu brisket and i said What the heck it's small. 5.75 lbs at 4.95/lb.

it a thin cut of meat so it probably won't take a long time to cook. i going to drop this in the Vision Komodo tomorrow morning and see see how it cooks.

any tips on Waygu vs normal brisket?
 
all rubbed down and put to bed for an early smoke!

it looks like a flat only , very lean, very little fat cap. this is the under side. trimmed off the hard fat chunk


rubbed it down with a new brisket rub recipe i'm working on. 


placed back in the fridge until about 5 am tomorrow. who needs sleep?
 
royal oak lump with a 4-5 chunks of Hickory

here is the only pic of it finished . it was very lean and tender enough to be considered good.


ran about 250 until it hit the stall then foiled, took out of smoker at 190IT. let sit int he foil (double wrapped) in the oven for 2 hrs while i made chicken and hot dogs.

looked a little more dry that the pic shows but it was still very moist and added in Chef JJ Au Jus, it wound up being a crowd pleaser . 
 
royal oak lump with a 4-5 chunks of Hickory

here is the only pic of it finished . it was very lean and tender enough to be considered good.


ran about 250 until it hit the stall then foiled, took out of smoker at 190IT. let sit int he foil (double wrapped) in the oven for 2 hrs while i made chicken and hot dogs.

looked a little more dry that the pic shows but it was still very moist and added in Chef JJ Au Jus, it wound up being a crowd pleaser . 
looks good. how was it compared to a regular brisket, as far as taste?
 
as far as taste? it's different for sure, hard to describe. I wish it was a whole packer cut but for what it was, it was very good, seamed less fatty, but had great flavor. I'm going to get a regular brisket and do that soon on the same cooker. see if i can really tell.
 
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