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  1. mmundy81

    Wagyu Brisket with q-view

    About a month ago I had a couple questions about a Wagyu I ordered. Thought I'de share the results.
  2. mmundy81

    Looking for tips for wagyu brisket

    Hello, folks.  Today I am looking for tips for my first wagyu brisket.  I am fairly experienced in cooking brisket (usually about 1 packer every 4-6 weeks) but have only worked with choice cuts.  Earlier this week I ordered my first wagyu brisket (snake river farms) and want to ensure that I...
  3. mmundy81

    My new rig

    I have owned my Kamado for about a year and a half and I don't think I have let the coals cool off since I got it.  Recently, I had a chance to buy an XL BGE (with the wife on board) and thought that both cookers should have a proper home.  Here are some pics of a double table I built for both...
  4. mmundy81

    Que view of my latest smoke

    Here is some que view of my latest smoke Both smokers going on the back porch Three butts right beofre I wrapped them. Starting a fatty and some thighs. I moved the thighs to the kamado joe once the butts finished. The fatty and some abts on the brinkman.
  5. mmundy81

    Any tips for my new Kamado Joe?

    I just upgraded from my old electric UDS to a Kamado Joe. Any good tips on maintenance, mods, etc.? I am a fairly experienced smoker, just looking for any good ideas a far as the new smoker goes, especially since it is different that what I am used to.  Thanks.
  6. mmundy81

    Any Advice on heating sliced brisket?

    I had the day off, so I went ahead and smoked a packer I plan on taking to Athens for a UGA/AU tailgate.  It is now resting in foil, and will be refrigerated until early Saturday morning.  Normally I would reheat it whole in the foil and slice before serving, but am considering slicing it cold...
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