moebutt Posted September 2 Report Share Posted September 2 (edited) Smoked two of them like briskets (probe tender at 194 internal) and one to my normal 135 internal then seared, all turned out fantastic!😊 Edited September 2 by moebutt 6 Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted September 3 Report Share Posted September 3 Looks good ... love tri tip. I usually do to med rare / med. will have to try the smoking to 195 method 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted September 3 Report Share Posted September 3 (edited) I’ve done a wagyu brisket before didn’t think it was worth the money IMO. If I’m gonna eat wagyu I want it rare Edited September 3 by Troble Quote Link to comment Share on other sites More sharing options...
moebutt Posted September 3 Author Report Share Posted September 3 (edited) 6 hours ago, JDBBQ said: Looks good ... love tri tip. I usually do to med rare / med. will have to try the smoking to 195 method Thanks! I always do a few Wagyu "Tri-Tip'skets" whenever we're in the mood for brisket but I don't want to spend 600 hours doing a full packer, lol, it's a great, delicious hack-they're a lot like like a really kickass brisket point without being overly rich...😊 Edited September 3 by moebutt 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted September 3 Report Share Posted September 3 I love a nice tri tip but we don't get them around here often. But as far as wagyu briskets, they are the only briskets i cook. I love them 1 Quote Link to comment Share on other sites More sharing options...
moebutt Posted September 3 Author Report Share Posted September 3 4 hours ago, C6Bill said: I love a nice tri tip but we don't get them around here often. But as far as wagyu briskets, they are the only briskets i cook. I love them Same here, with exception to a few "rare" Prime Grades I've found with unusually spectacular marbling in the flat, I've all but given up on doing anything less than a Wagyu BMS-7 when it comes to a brisket since I "never" wrap my briskets until they're almost done (at least 185-190 internal then a long hot hold at 150 degrees) and the Wagyu's just consistently turn out fantastic with a nice, juicy flat that hasn't dried out.👍😊 2 Quote Link to comment Share on other sites More sharing options...
