tomahawk66 Posted September 18, 2015 Author Report Posted September 18, 2015 I hope so... Can't find half the ingredients for the dry rub though... Will have to make do I guess... Sent from my iPhone using Tapatalk
tomahawk66 Posted September 18, 2015 Author Report Posted September 18, 2015 I'll finish the cook in 11 hours and take photos 😄 Sent from my iPhone using Tapatalk
tomahawk66 Posted September 18, 2015 Author Report Posted September 18, 2015 So... Out came the brisket: On went the rub: Into the oven for 4 hours at around 125C but we had power outages on and off all night 😡 Consensus was "most amazing smoky and moist brisket ever" but perhaps even less rub next time as its uber salty: Moneyshot: Slaw was home made and vinegar based and creamed spinach went down well! Sent from my iPhone using Tapatalk
MacKenzie Posted September 18, 2015 Report Posted September 18, 2015 Wouldn't I like to be sitting at that table:)
CeramicChef Posted September 19, 2015 Report Posted September 19, 2015 Can someone please pass another drool bib?
Poochie Posted September 19, 2015 Report Posted September 19, 2015 That brisket looks delicious. The trimmings make it a nice colorful meal. How was the tenderness of the brisket? The reason I'm asking is that for some reason a brisket will be more tender if you slice it against the grain instead of with it like you did. Of course on some briskets, the grain goes one way on the flat and a different way on the point. But since you got the good compliments on it, I'd say you have a winner. Good job!
tomahawk66 Posted September 19, 2015 Author Report Posted September 19, 2015 Hi Poochie, all meat will be more tender if you slice it against the grain. Seriouseats.com has a great scientific write up on why. My understanding is that with the grain the muscle fibers are long and your teeth still need to cut through them, whereas against the grain you cut the muscle fibers with the knife and not your teeth. The truth is, with the rub and all I couldn't remember which way the grain went!! Sent from my iPhone using Tapatalk
Poochie Posted September 20, 2015 Report Posted September 20, 2015 An old trick we used to do in BBQ competitions was to slice off a tiny portion of the brisket before we even seasoned it. This would tell us the grain direction after it was cooked when you can't really tell by looking. We'd do it on the flat only since it didn't matter on the point.
tony b Posted September 21, 2015 Report Posted September 21, 2015 Double up on Poochie's tip! Learned that one a long time ago. I was in a friendly brisket competition this weekend and one of the entries sliced their's with the grain, while it was tasty, it was like chewing jerky! His slices were also too thick, which didn't help either. Surprisingly, he didn't come in last.
tomahawk66 Posted September 22, 2015 Author Report Posted September 22, 2015 Thanks for the tips! The good thing about this being a wagyu brisket and also the 8 day brine and the 24 hour sous vide cook is that even a thick slice with the grain was melt in your mouth tender! Sent from my iPhone using Tapatalk
tony b Posted September 22, 2015 Report Posted September 22, 2015 I'll bet! Wagyu is just too damned expensive in this country, even the domestic stuff from Idaho. But, the local grass-fed prime is pretty damned good too!!!
tomahawk66 Posted September 23, 2015 Author Report Posted September 23, 2015 I'll bet! Wagyu is just too damned expensive in this country, even the domestic stuff from Idaho. But, the local grass-fed prime is pretty damned good too!!! All imported beef is crazy expensive here in China, and the local stuff isn't up to snuff so I went crazy... This piece was going for 60 bucks a pound 😱 Sent from my iPhone using Tapatalk
ckreef Posted September 23, 2015 Report Posted September 23, 2015 This piece was going for 60 bucks a pound 😱 At that price I would have to seriously consider turning vegetarian or shoot myself. Not sure which of those 2 options is worse.
tomahawk66 Posted September 23, 2015 Author Report Posted September 23, 2015 My bad... 30 bucks a pound. But only for premium wagyu imported Australian beef. Standard Aussie beef is much cheaper... Sent from my iPhone using Tapatalk
tinyfish Posted September 23, 2015 Report Posted September 23, 2015 I will be trying a American wagyu brisket shortly so I've been shopping around for prices. I guess I'm really lucky since a found some for $12-$14 a pound here in Toronto. The Australian wagyu is more expensive then that but I don't know the exact price.
tomahawk66 Posted September 23, 2015 Author Report Posted September 23, 2015 USA beef has been banned in China since 2003, so Aussie beef is all we've got. Although some of the South American countries like Argentina and Chile are sending some beef these days. Sent from my iPhone using Tapatalk
