Great tip. I have not seen anyone else address this. Thanks for sharing. I have once picked a Wagyu brisket at a pop-up location, that made a good name in Southern California. It was the toughest and most rubbery brisket that I've ever had. Though I had seen them make great briskets on UA-cam. I have had similar experience by wet aging a prime brisket. Though the brisket probed tender, it ended up a bit undercooked.
Love the deep dives u do into cooking brisket. I had a similar result on a prime point. Thought it probed tender enough but after resting, it became tough. I have learned to let the point ride further to around 210° and where it feels like melted butter. I have become more consistent with flats but it can still be tough to nail that perfect doneness consistently. Keep up the great content!
Thanks Ryan. I'm with you on waiting out for the higher finishing temps. I'd say 80% of my briskets it takes those high temps to get them to probe tender (205-207). The other 20% probe tender at lower temps like 200-203.
This played automatically while I wasn't looking... I thought it was CNET talking about the latest brisket wagyu. great vid btw, great tips but honestly I love crumbling brisket.. especially on smoked potato so I just cook the hell out of it. like 19,20 hrs or so
Steve, I'm smoking my first SRF Wagyu brisket later this week for our 40th wedding anniversary and I appreciate this info. I've heard so much good about wagyu brisket, I went ahead and bought a 19 pounder. How crazy is that? My wife and I can't wait to savor the flavor. I'm using the trim to make a small batch of Philly Cheese Steak Brats. It's going to be stellar. Great video!
Oh man you're making me jealous! That sounds awesome, not crazy. I'm sure you'll trim that 19 pounds down quite a bit. I know on mine I took off about 4 pounds or more. Those brats will be awesome too. Good luck on the cook and make sure to savor the cooking process as well as the flavor! I had so much fun cooking mine.
@@SmokeTrailsBBQ I literally just trimmed up a SRF @ 19lbs and took off 4.3 lbs off. It’s my second one and I saved the trimming from both for something….. now I know what to try w them! Thx guys
I don't think it gets better than an A5 Japanese Wagyu Brisket. It's literally a god send. Of course, it's also quite pricey. I'd suggest giving an Australian Wagyu Brisket BMS 8 or 9 a try. You can get one from Grand Western Steaks for about 350 (if I recall). Good for a special occasion! The BMS being 8 or 9 is perfect for brisket, the end result is incredible. Try it out and let me know what you think ;)
Very interesting!! I've never had much success with brisket, is the trick to hold it at that 205f internal temperature until it probes tender enough? Got one on the way for Xmas dinner!
Howdy and Namaskaram my friend! Would you recommend your patented long hold for one of these? I use that for my primes. I’ll get it to around 190 or so and hold for 16-20 hours at 150. Would you recommend a variant of this method for a Wagyu? Say get to 195-199 and then hold the same way? The wrap, aluminum pan and the normal way your method needs? Just curious if you have addressed yet for a Wagyu!
@@SmokeTrailsBBQfor the wagyu what temp would you recommend to pull at? Should I cook till probe tender on both the flat and point like butter then let it rest until 160 ish then wrap and hold for 150 or should I pull around 200ish and put it into a sous vide chest at 150 right away?
According to a research paper a few years ago, what you just said is the opposite of the truth. The fat inhibits the growth of the connective tissue; what you're experiencing is more due to the fat.
@@SmokeTrailsBBQ I think they are referring to the great debate - foil v butcher paper. And supposedly the bark gets ruined with foil, though I didn't notice a significant difference between the two.
@@lorenperry3726 I use a side box smoker and I burn white oak . I just use the air inlet and the smoke exhaust to control temps . It's not rocket science
Wagyu is overrated and too fat…never understood all this hype about wagyu and A5…I prefer pure robust beef flavor over BUTTER or a slob of melting fat with meat bits…
I’ve just bought a wagyu brisket and now I’m on a wagyu brisket video spree because I don’t wanna screw it up haha. Thanks for the tip!
Same haha
Same
Same lol, I bought one for my grandpa’s birthday and we are cooking it for christmas so I dont wanna ruin it lol
Same here lol
Well, how did they turn out?? 👍😊
Info that didn’t get in any other video , got my brisket dry and from your video I believe i can improve.... thanks alot
As always an awesome video Steve ! Keep them coming
Thanks Edison!
Great tip. I have not seen anyone else address this. Thanks for sharing. I have once picked a Wagyu brisket at a pop-up location, that made a good name in Southern California.
It was the toughest and most rubbery brisket that I've ever had. Though I had seen them make great briskets on UA-cam. I have had similar experience by wet aging a
prime brisket. Though the brisket probed tender, it ended up a bit undercooked.
great video. exactly the information i was looking for. thanks.
Love the deep dives u do into cooking brisket. I had a similar result on a prime point. Thought it probed tender enough but after resting, it became tough. I have learned to let the point ride further to around 210° and where it feels like melted butter. I have become more consistent with flats but it can still be tough to nail that perfect doneness consistently. Keep up the great content!
Thanks Ryan. I'm with you on waiting out for the higher finishing temps. I'd say 80% of my briskets it takes those high temps to get them to probe tender (205-207). The other 20% probe tender at lower temps like 200-203.
The point normally probes tender early. Even at 185 to 190. But the flat never does untill 200. Unless you pull at 190 and hold for ever
Thanks for the insight smoking my first one tonight
This played automatically while I wasn't looking... I thought it was CNET talking about the latest brisket wagyu. great vid btw, great tips but honestly I love crumbling brisket.. especially on smoked potato so I just cook the hell out of it. like 19,20 hrs or so
Good tips!
Thank you!
Steve, I'm smoking my first SRF Wagyu brisket later this week for our 40th wedding anniversary and I appreciate this info. I've heard so much good about wagyu brisket, I went ahead and bought a 19 pounder. How crazy is that? My wife and I can't wait to savor the flavor. I'm using the trim to make a small batch of Philly Cheese Steak Brats. It's going to be stellar. Great video!
Oh man you're making me jealous! That sounds awesome, not crazy. I'm sure you'll trim that 19 pounds down quite a bit. I know on mine I took off about 4 pounds or more. Those brats will be awesome too. Good luck on the cook and make sure to savor the cooking process as well as the flavor! I had so much fun cooking mine.
@@SmokeTrailsBBQ I literally just trimmed up a SRF @ 19lbs and took off 4.3 lbs off. It’s my second one and I saved the trimming from both for something….. now I know what to try w them! Thx guys
@@stevo4535 hope it turns out awesome!
So what was the temperature on the flat on your second brisket? Was it over 205
Glad I watched this as I sold some blood and sweat to buy my first waguy brisket, hope I don't screw up.
Do you remember what your probe temp was at the stall?
I don't think it gets better than an A5 Japanese Wagyu Brisket. It's literally a god send. Of course, it's also quite pricey.
I'd suggest giving an Australian Wagyu Brisket BMS 8 or 9 a try. You can get one from Grand Western Steaks for about 350 (if I recall). Good for a special occasion! The BMS being 8 or 9 is perfect for brisket, the end result is incredible. Try it out and let me know what you think ;)
Very interesting!! I've never had much success with brisket, is the trick to hold it at that 205f internal temperature until it probes tender enough? Got one on the way for Xmas dinner!
Yes, exactly! Keep going when it hits that temp until it probes tender
Howdy and Namaskaram my friend! Would you recommend your patented long hold for one of these? I use that for my primes. I’ll get it to around 190 or so and hold for 16-20 hours at 150. Would you recommend a variant of this method for a Wagyu? Say get to 195-199 and then hold the same way? The wrap, aluminum pan and the normal way your method needs? Just curious if you have addressed yet for a Wagyu!
Yep I do the long hold for my wagyus now
@@SmokeTrailsBBQfor the wagyu what temp would you recommend to pull at? Should I cook till probe tender on both the flat and point like butter then let it rest until 160 ish then wrap and hold for 150 or should I pull around 200ish and put it into a sous vide chest at 150 right away?
What kind of rub did you use? Was it just spg? I’m smoking my for wagyu tomorrow and don’t know if I should just use spg or a premixed rub?
Just salt and pepper
OH MY THAT INTRO B-ROLL THOOOOO
What blw wagu brisket I want b to try one
Yes please 😎
Did one of these last weekend. Literally the only brisket I've ever thought was good. Normally I find it totally overrated.
Our every sunday
Wag who? Wag me?
How much is a wagyu brisket? I'm almost afraid to ask.
About $200 from snake river farms for American wagyu, so not unreasonable for a special occasion. The Japanese stuff is where it gets insane.
@@SmokeTrailsBBQ Thank you for the reply.
According to a research paper a few years ago, what you just said is the opposite of the truth. The fat inhibits the growth of the connective tissue; what you're experiencing is more due to the fat.
If you are going to wrap in foil, maybe put the foil on your shoe, then stomp brisket into Crock-Pot.
The hell are you talking about? Lol.
@@SmokeTrailsBBQ I think they are referring to the great debate - foil v butcher paper. And supposedly the bark gets ruined with foil, though I didn't notice a significant difference between the two.
@@jerryshoescuffer2133 yea it doesn't get ruined with foil if the bark is set
I've done it many times , it's not hard hold 250 degrees until done . It's not that friggin hard
So you are the ultimate brisket master? What do you cook on? A pellet smoker? 😂
@@lorenperry3726 I use a side box smoker and I burn white oak . I just use the air inlet and the smoke exhaust to control temps . It's not rocket science
Wagyu is overrated and too fat…never understood all this hype about wagyu and A5…I prefer pure robust beef flavor over BUTTER or a slob of melting fat with meat bits…
It’s pronounced “why-goo” not “Wag-goo”