Steve M Posted July 5, 2020 Report Share Posted July 5, 2020 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. 14 Quote Link to comment Share on other sites More sharing options...
AJR Posted July 5, 2020 Report Share Posted July 5, 2020 Looks amazing, Steve. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 5, 2020 Report Share Posted July 5, 2020 It all rendered out by way of photography but we know better. A tasty treat Quote Link to comment Share on other sites More sharing options...
Steve M Posted July 5, 2020 Author Report Share Posted July 5, 2020 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. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 5, 2020 Report Share Posted July 5, 2020 What a fantastic plating, definitely making my mouth water. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 5, 2020 Report Share Posted July 5, 2020 Very nice. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 5, 2020 Report Share Posted July 5, 2020 That looks great @Steve M. Mouth watering! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 6, 2020 Report Share Posted July 6, 2020 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. 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. Sent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
