mk1 Posted October 31, 2016 Report Posted October 31, 2016 I will just leave this here..... 20161030_192150.mp4 2 Quote
Steve M Posted October 31, 2016 Report Posted October 31, 2016 I was able to play in on windows media. It looks pretty incredible Quote
tony b Posted October 31, 2016 Report Posted October 31, 2016 Serious brisket! Making me hungry. Quote
tinyfish Posted November 1, 2016 Report Posted November 1, 2016 I have a few prime briskets on order from my butcher and now I want to cook one so bad after watching the video. Quote
pesto3 Posted November 1, 2016 Report Posted November 1, 2016 Looks good! What did you inject it with?Sent from my iPhone using Tapatalk Quote
Aussie Ora Posted November 1, 2016 Report Posted November 1, 2016 YumOutback Kamado Bar and Grill Quote
mk1 Posted November 1, 2016 Author Report Posted November 1, 2016 2 hours ago, pesto3 said: Looks good! What did you inject it with? Sent from my iPhone using Tapatalk I don't inject my briskets. Thanks everyone for the kind words! 1 Quote
pesto3 Posted November 1, 2016 Report Posted November 1, 2016 I don't inject my briskets. Thanks everyone for the kind words! Wow, that's some serious juicy goodness!! Well done mate!Sent from my iPhone using Tapatalk Quote
MacKenzie Posted November 1, 2016 Report Posted November 1, 2016 mk1, that is amazing and mouth watering, awesome. Quote
billg71 Posted November 1, 2016 Report Posted November 1, 2016 (edited) I think 11 hours ago, mk1 said: I don't inject my briskets. Thanks everyone for the kind words! God bless you, @mk1 ! I think there's a special circle in Hell reserved just for those who inject Wagyu briskets! If not, there should be. Edited November 1, 2016 by billg71 1 Quote
tomahawk66 Posted November 2, 2016 Report Posted November 2, 2016 Looks epic!! Was it a whole packer? Mind sharing the set up temps and times?Sent from my SM-G935F using Tapatalk Quote
mk1 Posted November 2, 2016 Author Report Posted November 2, 2016 It was a whole packer. Albeit a smallish one. I think 12-13 pounds trimmed. I don't really pay attention to times much, but I cooked the whole thing indirect at 250, wrapping after about 5 hours on smoke. Pulled at 200-205ish. Like buttah.... 1 Quote
tony b Posted November 2, 2016 Report Posted November 2, 2016 Nailed it! I wouldn't inject Wagyu either. I've gone both ways - has more to do with the size of the brisket than anything - the smaller pieces I'll inject to keep them from drying out too much, whole packer cuts - nope! Quote
