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Found 9 results

  1. Splurged for the holiday and picked up this A5 Japanese Wagyu brisket from Crowd Cow. I was looking for brisket for the holiday and my usual sources were out. Crowd Cow was out of everything but the A5 and it was on sale. Still a bit pricey but lordy it is amazing. Got it in on Wednesday and stuck it in the fridge on thursday to thaw out. Pulled it out last night to throw some salt and pepper on it before I went to bed. Woke up early to get the KK going and heat soaked. Set up for indirect cook using coco char with some pecan chunks. Threw the brisket on about 8:30 am. Pretty much left it alone for about 5 hours while I monitored the temperature. It was pushing 170 about 2:30 and I wrapped it about 3. I spritzed it with some apple juice/cider vinegar the last couple of hours before I wrapped. Pulled it when it hit 195 and packed it in a cooler while we prepared the rest of the dinner. Sliced up: This was seriously the juiciest brisket with the most amazing flavor I've ever had. I had some concern it might be too rich but it wasn't. Just packed with flavor. While this was a flat, it was comparable to most wagyu points that I've made before. I made Aaron Franklin's regular BBQ sauce and put it on the side as it is one of my favorites. I could have easily left it off and ate most of it without the sauce.
  2. Thanks to Dennis and to all of you for your active postings that greatly helped me to move forward with what will be a great cooker for my family for generations! More to come as I get acclimated and when I get experience with the unit! I'll surely support the forum and try suggestions from you all and share my adventures! Dennis we had a thought that I'm not sure we finished on the stoker topic.... so anyone that feels like sharing their stoker experiences please reply or contact me :) Cheers Rob
  3. A couple of months ago I took advantage of a Snake River Farms (SRF) sale which I believe was a "buy one get one" on their Wagyu black grade brisket (one level down from their top-notch gold level). I decided to host a family Super Bowl party and started the thaw this last Monday. This started as a 16.6 lb brisket and I ended up trimming 4.6 lb of surface fat and the huge wedge of fat between the point and flat. The amount of fat I trimmed was more than I expected to have to trim off of this brisket but, since Wagyu is renowned for heavy marbling, perhaps the amount of fat I trimmed off isn't unreasonable? Purely out of curiosity I would ask if anyone else has bought and trimmed SRF black label brisket, is my experience consistent with your own experience? Thanks in advance for your feedback! Now for the first pictures... I promise more, including the finish pictures...
  4. Well, thanks again for helping me get through my first cook last weekend. Maybe ambitious, but I have planned to do two briskets for guests for Saturday night. Luckily, I have plenty of vacuum sealed Q from last weekend in case it doesn't go as planned I have read through many of your previous posts to learn as much brisketology as I can. A few quick questions: 1. I have on hold 2 prime "whole briskets" and plan to trim them down. Is that the right cut? 2. Should I brine? 3. Should I rub the night before as I did the shoulders? 4. I need to have them ready for guest Saturday by 7. When do you think I should put them on? My plan was to cook at 250-275, wrap in the butcher paper at some point, let rest wrapped in cooler at some point (all learned from your posts of course). Proposed schedule: brine overnight tonight, rub in the morning, put on around 11 tomorrow night which will give me 16 hrs to have ready. Too soon? Open to any suggestions. 5. I know most of you go for a certain probing "feel" but is there an approximate temperature you like? 6. Is there a stall with brisket at 250 like the shoulder had? 7. From my previous post, some mentioned the difference in the cyber temp of 220 and the tel-tru of 250 was possibly the grate level vs upper hood level temp. Thoughts? Should I test them in boiling water? Go with the cyber one since that's the level of the meat? Thanks ahead of time for your help with cook #2, will keep you posted. Eric
  5. Some may have already seen this on my "First Butt" topic but since this is brisket, I felt it deserved it's own topic – LOL! Since the brisket immediately followed taking off my pork butt this took place at night and I neglected to take a picture of the brisket going on - this due to lack of adequate light and the need to get Pele buttoned up to begin the brisket cook without temperature getting out of control. The pictures are the wrapped brisket coming off for inspection even though it felt really good and loose in my hands and then on the platter just before I rewrapped it and threw it in a cooler to sit for the next 4 to 6 hours depending upon when my guests arrive. As I begin to slice for serving I will make sure to take pictures of the brisket. If I have any of the point left I will make burnt ends out of it...
  6. Time to break in the twins. Planning on a full smoke day with Brisket (to jam slabs in my homemade baggettes), Ribs and a seared and smoked beef bourguignon for the crew working on our house remodel....Lucky guys and fam, right!? All our own various rubs...most with spices brought back super fresh from India. Chili's grown and dried by my mother in law...
  7. Hi folks! I didn't have time to do a proper documentary this time, but thought I'd share some of pictures from my Independence Day Brew and Q celebration. It was a great party composed mostly of my eldest son's friends, but I had a few friends too - two of which provided live music. Sorry I didn't have time to take and post more pictures, but I was quite busy cooking, cleaning and hosting. I hope you enjoy the pics. If you have any questions, please let me know! Protein menu 2 pork butts, pulled, using Kaeding's Classic BBQ sauce and secret rub 1 UDSA Choice Brisket done Texas style (Bill Jamison recipe) 6 racks of St. Louis cut ribs done Kansas City style (Bill Jamison recipe) 4 brined, roasted chickens cooked beer can style (Myron Mixon recipe - modified) Cowboy baked beans (Emeril Lagasse recipe) using my home-brewed Belgian dark strong ale Equipment Nimoy (23" Kamado Komodo): Overnight brisket cook and ribs on the 4th Original Mushi Kamado #5 green: Overnight pork butt cook and 4 roasted chickens on the 4th Original Mushi Kamado #5 orange: Simmering the Cowboy Baked Beans in Dutch oven over mesquite lump and pecan wood chunks Camp Chef expedition stove: warm and serve On Tap (all home-brewed) Freedom Ale '16 (NW IPA dry hopped with Citra and El Dorado hops) Wit (Belgian White with tangerine zest, juice and green coriander seed) Deep Sixx (Robust Porter style) Pictures
  8. My new 21" has been working hard since I got her last week. We have family in town all week, and I wanted to show off. So I have menu of burgers, brisket, steaks, pork tenderloin, etc, that I will be posting in here because they're so close together. If you guys think I should post them all separate, please tell me so. Burgers Nothing fancy, just 4 pounds of 90/10 grassfed ground chuck with some salt, pepper, and worsterchier, thoroughly mixed together and formed into 9 patties. I got the grill up to temp easily, since I wasn't worried about overshooting a particular temperature. They turned out just great. But I'll work harder on searing some good grill marks next time. Brisket I've never made brisket, but I've enjoyed plenty in my lifetime of Texas BBQ. I never had the confidence in the BGE or myself to really do one justice. But I figured I would just go all in and get 'er done. This was a 12.5 lb brisket, and I used a beef rub from Amazing Ribs - http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html. I was going to inject it with beef bullion, but could NOT find my injector anywhere. And since we were on a schedule, I just had to press on without and hope for the best. I started the charcoal at 8 am, shooting for a dinner-time meal. But I learned over the next few hours that the Coco charcoal is a different animal to light than lump. Now I had placed several pieces of lump in the bottom as Dennis instructed me to, to limit air gaps and seal things up a bit. But I was concerned about overshooting, and I made the mistake of dialing in my intake and damper settings before getting the coals really going. That really set me back, because for the next 2 hours I wrestled with the grill trying to get to 225 F and get the heat soak completed. At this point I was really not encouraged about the outcome of this cook, but there really was no turning back. Meat temp: 43 F Grill temp: 150 F Cook time: Start Because we had plans for the day, I set things up as best I could with the coals finally showing signs of life 3 hours after I started. I threw the mesquite wood chunks on the coals, set the lower grate wrapped in foil as a drip pan / deflector (Dennis prescribed), put the brisket on the main grate, set the damper and inlet on the positions Dennis had ballparked for me, and we went to town to have lunch and shop. When we came back 5 hours later, things weren't looking too great for hitting a dinner approach: Meat temp: 135 F Grill temp: 185 F Cook time: 5.5 hrs Realizing that a good portion of the cook was much lower and way too slow, I upped the grill temp to 250 F and held it there for the rest of the cook. That helped speed things along a bit, but not too fast. The brisket looked right, though the bark was only about halfway formed. I had already decided to not foil the brisket, because I want to know how much moisture the KK will retain on its own. I also like a good crisp bark, and foiling doesn't do your bark any favors. Now, Dennis had told me to push through the stall by bumping to 300 F until the temp started rising again, then shut everything down and pull the meat at 190 F internal. But I never really hit a stall with this cook. I don't know if it was the really slow start, or what, but the meat continued to steadily increase throughout the cook. Knowing that dinner was out the door, we jumped to Plan B and had hotdogs and smores over the firepit while waiting on this thing to complete. But patience is a virtue... Meat temp: 190 F Grill temp: 250 F Cook time: 11.25 hrs Goregous. I am so thrilled with the way this looks I can hardly stand it. I noticed the amount of shrinkage between the original and the finished product, a good 3 - 4 inches in total width. But the bark looks amazing. I reached in to grab the meat and, well, let's just say that 99% of it came out without issue. There was a slight remainder that wanted to stick to the grates, but I peeled that off and sampled it. It's just juicy and delicious. I've got it all resting in a cooler now, and I can't wait to slice it and serve it tomorrow. I know it will likely need a little help warming up, but I'm hoping that it's close enough to coming off the grill that it still eats well. I'll post final serving pics tomorrow, but I did learn quite a bit from this first try that I will take into account next time for sure. Stay tuned, as I'll update this post during this marathon.
  9. 10 lb pre trim, rubbed with "butt rub", fat down, injected with a small amount of Lone Star beer, 2 handfuls of mesquite chips on fire, on at 1100 and off at 1600 when internal temp hit 190, off for 30 min of after cook love.
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