5698k Posted July 23, 2014 Report Share Posted July 23, 2014 I'm tryin a 12lb gold grade wagyu brisket. Trimmed a la Johnny Trigg, 50/50 salt and pepper. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 23, 2014 Report Share Posted July 23, 2014 Good luck with that one, Robert. For that kind of coin, you keep your fingers crossed that you don't mess it up!! Have you tried their "regular" brisket or their corned beef? More on my budget than the Gold line. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 24, 2014 Author Report Share Posted July 24, 2014 Here's the results, I' very pleased. <br /> <br /> <br /> Robert Quote Link to comment Share on other sites More sharing options...
5698k Posted July 24, 2014 Author Report Share Posted July 24, 2014 Zowie!!!!<br /> <br /> <br /> Robert Quote Link to comment Share on other sites More sharing options...
BigLazy23 Posted July 24, 2014 Report Share Posted July 24, 2014 That looks amazing - I already ate dinner but I think I am hungry again looking at those pictures. At what temp and and for how long did it cook? Quote Link to comment Share on other sites More sharing options...
5698k Posted July 24, 2014 Author Report Share Posted July 24, 2014 I cooked at 235°, it ended up cooking for 11 hrs, it was probe tender at 199° internal. I trim my briskets a lot, so that cuts down on the time. I always cook to probe tender, I start testing around 190° ish, it's done when its done. The burnt ends were unbelieveably good, it's getting to where thats my favorite part!<br /> <br /> <br /> Robert Quote Link to comment Share on other sites More sharing options...
Loquitur Posted July 24, 2014 Report Share Posted July 24, 2014 Did you put the burnt ends back on the KK? If so at what temp and for how long? It all looks wonderful!! Susan Quote Link to comment Share on other sites More sharing options...
5698k Posted July 24, 2014 Author Report Share Posted July 24, 2014 Did you put the burnt ends back on the KK? If so at what temp and for how long? It all looks wonderful!! Susan I did! I added som more s/p, some bbq sauce, and put back on at about 275° for 2hrs, stirring about every 30mins. They were delicious!Robert Quote Link to comment Share on other sites More sharing options...
tony b Posted July 24, 2014 Report Share Posted July 24, 2014 Burnt Ends = Meat Candy!! 1 Quote Link to comment Share on other sites More sharing options...
Porkchop Posted July 24, 2014 Report Share Posted July 24, 2014 nicely done. like the trim job you did on the brisket too... Quote Link to comment Share on other sites More sharing options...
mk1 Posted July 24, 2014 Report Share Posted July 24, 2014 Burnt ends are hidden away at parties so only family and close friends find them.... Quote Link to comment Share on other sites More sharing options...
tony b Posted July 24, 2014 Report Share Posted July 24, 2014 I'm surprised you share them with family and close friends - aren't they one of those "cook's benefits"? LOL!!! 1 Quote Link to comment Share on other sites More sharing options...
Porkchop Posted July 30, 2014 Report Share Posted July 30, 2014 tony, you are right on the money there! Quote Link to comment Share on other sites More sharing options...
normstar Posted August 2, 2014 Report Share Posted August 2, 2014 That looks AMAZING!!' Gonna have to try. What does that sell for per pound? Quote Link to comment Share on other sites More sharing options...
5698k Posted August 9, 2014 Author Report Share Posted August 9, 2014 Ya don't wanna know. It'll give major sticker shock!! Quote Link to comment Share on other sites More sharing options...
tony b Posted August 10, 2014 Report Share Posted August 10, 2014 SERIOUS sticker shock! Quote Link to comment Share on other sites More sharing options...
