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Steve M

A5 Japanese Wagyu Brisket

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Posted

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.

IMG_6345.thumb.JPG.07aaf66d9ee2f6f17d128e5e45c7e229.JPG

Pulled it out last night to throw some salt and pepper on it before I went to bed.

IMG_6355.thumb.jpg.3ba735568ffb7650e6591fb629185be2.jpg

IMG_6357.thumb.JPG.20d23f4b14075fcd420ae3972ff972cd.JPG

Woke up early to get the KK going and heat soaked. Set up for indirect cook using coco char with some pecan chunks.

_D853841.thumb.jpg.736db7ba7864a2b5510a9e6e713382e3.jpg

_D853843.thumb.jpg.aad329dc0db0515dde2876db36171248.jpg_D853846.thumb.jpg.8bcb95267a141ed70f95cbead4dd9017.jpg

Threw the brisket on about 8:30 am.

_D853844.thumb.jpg.82199ffc70a8d74cfd10e012b74c1f57.jpg

 

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.

_D853857.thumb.jpg.758f4dff20b20222a6c36d321c883ea8.jpg

 

Pulled it when it hit 195 and packed it in a cooler while we prepared the rest of the dinner.

Sliced up:

_D853862.thumb.jpg.32332044caee5bb42544219f1b06adf4.jpg

_D853864.thumb.jpg.963eba07a189e9febb6591df4238c0f8.jpg

_D853865.thumb.jpg.d07dc28dcba9818bf13abde2ff9ca65b.jpg

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. 

_D853866.thumb.jpg.a38580d4bdad723cc2129afd9c4e3b54.jpg

_D853867.thumb.jpg.2517b101685e879f696181ba9cbe070b.jpg

 

  • Like 14
Posted
29 minutes ago, Tyrus said:

It all rendered out by way of photography but we know better. A tasty treat

Crowd Cow said to expect a loss of 20%. Sounds about right but you're correct, it was amazing.

  • Like 1
Posted

Yummo

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.
IMG_6345.thumb.JPG.07aaf66d9ee2f6f17d128e5e45c7e229.JPG
Pulled it out last night to throw some salt and pepper on it before I went to bed.
IMG_6355.thumb.jpg.3ba735568ffb7650e6591fb629185be2.jpg
IMG_6357.thumb.JPG.20d23f4b14075fcd420ae3972ff972cd.JPG
Woke up early to get the KK going and heat soaked. Set up for indirect cook using coco char with some pecan chunks.
_D853841.thumb.jpg.736db7ba7864a2b5510a9e6e713382e3.jpg
_D853843.thumb.jpg.aad329dc0db0515dde2876db36171248.jpg_D853846.thumb.jpg.8bcb95267a141ed70f95cbead4dd9017.jpg
Threw the brisket on about 8:30 am.
_D853844.thumb.jpg.82199ffc70a8d74cfd10e012b74c1f57.jpg
 
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.
_D853857.thumb.jpg.758f4dff20b20222a6c36d321c883ea8.jpg
 
Pulled it when it hit 195 and packed it in a cooler while we prepared the rest of the dinner.
Sliced up:
_D853862.thumb.jpg.32332044caee5bb42544219f1b06adf4.jpg
_D853864.thumb.jpg.963eba07a189e9febb6591df4238c0f8.jpg
_D853865.thumb.jpg.d07dc28dcba9818bf13abde2ff9ca65b.jpg
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. 
_D853866.thumb.jpg.a38580d4bdad723cc2129afd9c4e3b54.jpg
_D853867.thumb.jpg.2517b101685e879f696181ba9cbe070b.jpg
 


Sent from my SM-T835 using Tapatalk

  • Like 1

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