Did this for July 4th, but due to a major technical SNAFU couldn't get pics processed or uploaded until today. So belated, here's the story of the Wagyu brisket. Before the details and the food porn shots, this was excellent. It had a great beef flavor that was very similar to a good rib roast or ribeye. I commented in a different thread somewhere about the amount of fat rendered form this thing – it is extreme, so if you do one of these in a Bradley be prepared for a mid-course dump and refill of the drip pan, at least once if not twice.
First the brisket as purchased from Pete's Fine Meats in Houston, $6.89/lb. It is from Strube's Ranch in Pittsburg, TX, and came at 13 lbs.
(http://i284.photobucket.com/albums/ll27/divedaddy/Smoke2010/Briske120100704.jpg)
(http://i284.photobucket.com/albums/ll27/divedaddy/Smoke2010/Brisket220100704.jpg)
After draining and trimming I ended up with right at 11 lbs; I believe about half the loss was liquid in the cryopac. Here it is on the fat side, flat portion right, point (deckle) left, minimal trim over the flat, closer over the point.
(http://i284.photobucket.com/albums/ll27/divedaddy/Smoke2010/Brisket320100704.jpg)
This shows the lower side, as received, no trimming. The point is on the far right. This shows the extensive marbling even through the flat
(http://i284.photobucket.com/albums/ll27/divedaddy/Smoke2010/Brisket520100704.jpg)
Prep was coat well with a good balsamic vinegar and let air dry for about 30 min's, then slather lightly with Gulden's brown mustard and L&P Worcestershire sauce, then season with Montreal Steak Seasoning. Now ready for the Bradley
(http://i284.photobucket.com/albums/ll27/divedaddy/Smoke2010/Brisket620100704.jpg)
Cook was into the Bradley fat side down at 250 °F, 4:40 of pecan smoke with Auber control set at 250 °F immediately below the brisket, then continue at the same temp until the IT in the top portion of the flat was 160 °F (point end showed 175 °F), which was 7.5 hours total time in the Bradley. From there it went into an aluminum roasting pan fat side down, covered with foil into which four holes were punched to act as steam vents, then into a preheated 275 °F oven for an additional two hours . After a total cooking time of 9.5 hours fork test showed nice and tender in the high spot of the flat; the IT in that spot was 181 °F and the low end of the point showed 201 °F. The cover was replaced and it was allowed to cool for ~ 2hrs, then into the refrigerator until the next day. The next day about 4 hours before chow time the covered pan was placed in a preheated 225 ° oven and the brisket was rewarmed to 145 – 150 °F. Here it is out of the pan just before slicing.
(http://i284.photobucket.com/albums/ll27/divedaddy/Smoke2010/Brisket720100704.jpg)
Since it was a holiday feast we added some St. Louis cut spareribs, 3 hours of apple smoke in the Bradley at 240 °F, finish cooking on my gasser at ~ 250 ° for ~ 1 hour, then into FTC for an hour, glazed with a homebrew sauce under a broiler , then sliced and served. Here they are fully cooked before glazing
(http://i284.photobucket.com/albums/ll27/divedaddy/Smoke2010/Ribs120100704.jpg)
Glazed and sliced – my best ribs to date.
(http://i284.photobucket.com/albums/ll27/divedaddy/Smoke2010/Ribs220100704.jpg)
(http://i284.photobucket.com/albums/ll27/divedaddy/Smoke2010/Ribs320100704.jpg)
The spread – with Baked Potato Salad and Asian Slaw
(http://i284.photobucket.com/albums/ll27/divedaddy/Smoke2010/Spread120100704.jpg)
(http://i284.photobucket.com/albums/ll27/divedaddy/Smoke2010/Spread220100704.jpg)
Desert was peach shortcake, but no shots on that.
Looks good Eric. So, how was the brisket? That's referring to tender, fat content, flat vs the point, etc?
WOW! WOW!
Just a beautiful meal!
The brisket looks insanely good.
A++ on the ribs.
Pat yourself on the back.
Did you get an idea as to the yield of meat on the Brisket?
That is just plain beautiful. Great job, good pics and writeup. I have never seen that type of brisket in this neck of the woods. I think I would have a serious talk with the butcher over the $13.00 worth of liquid in the package, but maybe the overall taste was worth it. It looks like a great feast.
Quotecoat well with a good balsamic vinegar and let air dry for about 30 min's,
Interesting... What does that bring to the party?
Thanks for the kind words, guys. While the price seems steep for brisket, by taste I would say it's a bargain - taste was very close to a good rib roast. I would say it was worth it. But I suspect I will be doing more CAB briskets than Wagyu.
Arnie, other than taste and marbling the biggest difference in the Strube's Wagyu brisket and typical CAB briskets was the proportion of flat vs point. The flat was clearly a greater portion of the whole. It was also noticeably thicker at the free end of the flat through the middle vs a CAB brisket. It came out at the tenderness I wanted without braising (I don't like what braising does to the texture of a smoked brisket). It was truly fork tender and passed the "accordion test" with ease, and would have easily passed the plastic fork and knife test. Fat content after cooking did not seem markedly different than a good choice CAB brisket, but it did seem more "moist", which is probably more an effect of fine internal fat than water content, but that just a guess. As far as the point end taste and texture, I don't know - it got vac sealed and into the freezer unsliced. I'll find out in the near future.
CRG - have no real idea and I wasn't even thinking about it. It seemed to shrink lengthwise about as much as I would have expected, but this thing was thicker. So I really have no good clue.
Liquid in the pack was probably about a pound (a pint), so more like $7. If you think in those terms it seems like a big waste. But if you bought out of the pack or "butcher trimmed" it wouldn't be $6.89/lb. Ever check the price of Wagyu steaks or roasts?
STC – it's a theory thing, and I can't say it has any real effect as I haven't ever done an A-B side-by-side comparison. The theory (based on studies or marinating) is the acid wash opens or cleanses the "pore" structure of the meats surface (between the muscle fibers) allowing for better penetration of seasoning and flavorings . In retrospect simple distilled white or cider vinegar would probably be a better choice as they are cleaner than balsamic.
Thanks for the info Eric. The price doesn't seem all that bad. The CAB runs around $4.99 a pound here, if I can even find a packer.
Thanks for the good info BLSH. I have a hard time finding good brisket around here, much less the choice of a Wagyu brisket. Sometimes there is choice brisket at Costco, and Spencer's market here will sometimes have a choice brisket from Harris Ranch. The other markets seldom have brisket. :'(
Thank you BLSH for the good PICS and the great brisket lesson. The friendliness is one thing on this site but what can be learned for free is amazing!
7 bucks a pound is much better than the 6 bucks a slice last time I saw Wagyu available at one of my regular sushi haunts. Still a little rich for my blood though. I have some doubts it would make it to the smoker. I likes me some Wagyu sashimi. That marbling is gorgeous.
Very nice job and great pics. Thanks for sharing.
Nice looking brisket and ribs.
About the acid wash theory, I don't understand it; but I will soak my chicken in a lemon/water bath for about 5 minutes. It give the chicken a freshness that I can't describe. I learned that trick for some friends from Jamaica.
great looking meal all around. wow!
mind sharing your 'homebrew' glaze for the ribs?
I would gladly share it if I remembered what is was more exactly than I do. It consisted of a homemade southwest barbecue sauce that is very spicy (chipotle), Kraft Original Barbecue sauce and honey, in about equal amounts .. as best I can remember. Wife and I love the hot SW homemade sauce that I've been doing for about 30 years, but it is way over the top for the kids.
It's a good thing YOU cooked that brisket -- I would have destroyed it.
My favorite pic there is the pre-sauce RIBS!
Those are righteous!
Dumb question... I see that the label says "Seasoned Texas Ranch..." Is that talking about the "ranch" or the brisket?
Plus that is some great pourn.
Not dumb at all .. it's the ranch, pointing to their family heritage of raising beef cattle for over 100 years. As they write it in their "old" website ...
Seasoned Ranch.
Tender Beef.