What brisket SHOULD look like (pics)


#1

Wagyu brisket seems to be a bit of an oxymoron. Brisket is normally a tough cut of meat made tender by (in my case) smoking at low temps (225F) for 12-16 hours. But if you do the same thing with fine meat. Well that is another level.

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This pic is after smoking for about 8 hours using pecan wood. More pics when done!!


(Bacon for the Win) #2

that looks amazing. And not a terrible price for wagyu. When is dinner?


#3

Lunch today!!


(Doug) #4

That is one hellaciously good lookin’ brisket. :sunglasses:


#5

Pretty amazing taste


#6

Screw you Texans and your awesome beef prices! You slap the word Wagyu on it it’d be $40/lb here. I gotta move to TX, hot weather, palm trees, beef. I need nothing else.


(Bunny) #7

Yummy!


(FRANK) #8

@lfod14, on your way to Texas, swing by central Wisconsin and pick me up! I’d move to Texas for those prices too.


#9

Here I thought they were high. I got wagyu for 5.99, prime for 3.49 and choice angus for 3.49

You are all welcome here in the LSS


(Bob M) #10

Wow, that’s cheap. Really cheap.


(Central Florida Bob ) #11

Gorgeous!

I can’t find a packer brisket around central Florida no matter what I do. When I find just the brisket flat, the low fat, tougher part, it’s $10/lb.


#12

The point is the much better part of course. Similarly we have to look around for tritip which you can get everywhere in California. Regional demand differences. Even in FL a good butcher should be able to order one for you but yikes on the prices!


(Central Florida Bob ) #13

How was the Wagyu brisket? Better than usual? The point looks wonderful and moist.

Was it a routine cook - easier or harder or anything memorable?

Our regular butcher shop sold everything and retired. I need to find a replacement.


#14

It was fantastic and in particular the fat is highly edible. When I microwave some leftovers I put a touch of that fat on it and it resumes being super moist.


#15

Had the Wagyu brisket out at Blackboard’s once. It was very good. It was noticeably fattier but brisket is already such a fatty cut there wasn’t a massive difference.