MacKenzie Posted August 14, 2021 Report Share Posted August 14, 2021 Looking forward to the cook, Troble. Quote Link to comment Share on other sites More sharing options...
Troble Posted August 15, 2021 Author Report Share Posted August 15, 2021 After 15 hours I pulled the brisket and wrapped it in butcher paper. Had some challenges cooking it as yesterday I did pizza for lunch at 500 at around noon, then did chicken schwarma at 5pm at 350 which took about 3 hours. Shut the KK down at 8pm but it took awhile to get the temp down. finally at 9pm (KK still at 350) I pulled out my double bottom drip pan and the top grate to let them cool at 10pm I put foil on the double bottom drip pan and put that and the top grate back in. KK temp was now 250, so I put the brisket on and opened the vents& damper to my normal 225 position woke up at 2:30 when and checked on brisket, KK was around 205, added coco char and relit some pieces, added mesquite wood, got it up to 240 by 3am then we got a random thunderstorm with big rain droplets. That lasted about an hour. Finally got it stabilized at 250 around 4:30am. Had at 250 from 4:30am to 1:30pm, spraying with apple juice every 30 minutes. Internal temp is 175 and just wrapped in butcher paper 7 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 15, 2021 Report Share Posted August 15, 2021 That looks like it is coming along real good 😊 1 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 15, 2021 Report Share Posted August 15, 2021 That’s dedication Troble. I’m only waking up at that time to go fishing.I’d be a wreck the next day!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 15, 2021 Author Report Share Posted August 15, 2021 @Basheri didn’t plan to wake up that early it just happened, I don’t sleep much as is and when I got a brisket going my body usually wakes me up around 3 or 4am Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 16, 2021 Report Share Posted August 16, 2021 3 hours ago, Basher said: That’s dedication Troble. I’m only waking up at that time to go fishing. I’d be a wreck the next day! Sent from my iPhone using Tapatalk That is exactly what would happen to me, Basher. Quote Link to comment Share on other sites More sharing options...
Troble Posted August 16, 2021 Author Report Share Posted August 16, 2021 (edited) 18 hour smoked Wagyu Brusket with smoked potatoes (rosemary, thyme, olive oil, truffle salt & a dash of paprika) Edited August 16, 2021 by Troble 8 Quote Link to comment Share on other sites More sharing options...
remi Posted August 16, 2021 Report Share Posted August 16, 2021 Sensational 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 16, 2021 Report Share Posted August 16, 2021 That looks great @Troble. Your dedication paid off! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 16, 2021 Report Share Posted August 16, 2021 I can almost taste it from here. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 16, 2021 Report Share Posted August 16, 2021 Very nicely done. The dedication looks like it paid off! 1 1 Quote Link to comment Share on other sites More sharing options...
Dono Posted August 17, 2021 Report Share Posted August 17, 2021 Great looking meal @Troble!! 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 3, 2022 Report Share Posted May 3, 2022 this A5 saga (similar to kobe, but from a different prefecture) boneless short rib was the last piece of waygu i made. cooked reverse sear on a weber go anywhere. i think this is good to eat once in a while, but my wife and i prefer chewy gamey old beef cows rubia gallegas. or hanwoo beef from korea. anything with a strong bovine taste really.. i just ordered a chunk of zabuton waygu arriving tomorrow. gonna be slicing steaks and small pieces for yakiniku. 7 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 4, 2022 Report Share Posted May 4, 2022 this came in today. american wagyu srf zabuton (gold label) first time eating denver steaks. these taste like strip steak without the fat cap. 6 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted May 4, 2022 Report Share Posted May 4, 2022 I really like their gold grade, i have several roasts and tomahawks in my freezer right now 2 Quote Link to comment Share on other sites More sharing options...
braindoc Posted May 4, 2022 Report Share Posted May 4, 2022 We’ve branched out from SRF. Here is a Wagyu ribeye from The Meatery in San Diego, with certificate of authenticity. Holy Grail Steak has also been a good source. There is a lot to learn about marbling rating scales, and the differences between Japanese, Australian, and American Wagyu. 6 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 5, 2022 Report Share Posted May 5, 2022 3 hours ago, braindoc said: We’ve branched out from SRF. Here is a Wagyu ribeye from The Meatery in San Diego, with certificate of authenticity. Holy Grail Steak has also been a good source. There is a lot to learn about marbling rating scales, and the differences between Japanese, Australian, and American Wagyu. i don't think anyone offers certificates of authenticity for waygu in hk. you just take their word for it when buying in a shop like sogo (japanese department store chain). you pretty much trust what they say. or if i buy online, i just get a label in kanji. maybe they should label meat with qr codes and serial numbers, like they do with hairy crab from yangcheng lake.. 2 Quote Link to comment Share on other sites More sharing options...
David Chang Posted June 19, 2023 Report Share Posted June 19, 2023 in the isetan tokyo food court and saw what they consider “scraps” in japan 🙃 2 2 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 19, 2023 Report Share Posted June 19, 2023 Those are my kind of "scraps!" LOL But still pricey beef! $9.40 for 100 gms, so roughly $43/lb US. Quote Link to comment Share on other sites More sharing options...
Troble Posted September 4, 2023 Author Report Share Posted September 4, 2023 @braindoc I know that shop. I prefer going to Swagyu locally here though but good stuff. I got American Wagyu brisket this week from Costco Business $6.49/lb can’t beat it 1 Quote Link to comment Share on other sites More sharing options...
