FULL RECIPE HERE! INGREDIENTS -Wagyu Brisket: 15 lbs -Duce’s Wild Texas Rub: 1/4 cup -Duce’s Wild Original BBQ Rub: 1/4 cup -Beef Stock: 8 fl oz -BBQ Bus Beef Injection: 2 cups -Butter: 1/2 cup -Duce’s Wild Competition Sauce: 12 fl oz -DQ Glaze: 8 fl oz EQUIPMENT -Gateway Drum Smoker -Water Pan METHOD 1. Prepare the Brisket: -Separate the brisket into the point and the flat completely. -Trim off all the fat cap from the point and square it up. -Square up the flat while leaving the fat cap on the flat. 2. Season and Inject: -Generously season both pieces with Duce’s Wild Texas Rub and Duce’s Wild Original BBQ Rub. -Inject both pieces evenly with BBQ Bus Beef Injection. 3. Smoker Setup: -Preheat your Gateway Drum Smoker to 300-325°F, placing a water pan on the lower rack. 4. Cooking Process: -Place both brisket pieces on the smoker, positioning the flat fat side down. -Cook for 1 hour, then flip over and continue cooking for another hour. -Check for good color development on the meat. Once satisfied, proceed to the next step. 5. Wrapping: -Mix a little beef broth with butter and use this mixture to moisten the brisket. -Wrap the brisket pieces tightly in foil. 6. Final Smoking: -Reduce smoker temperature to 280-300°F. -Return the wrapped brisket to the smoker and cook for approximately 2 more hours, or until an internal temperature of 213°F is reached. 7. Rest and Serve: -Allow the brisket to rest for 2 hours before slicing. -Serve with Duce’s Wild Competition Sauce and DQ Glaze as accompaniments.
@@DirtTx Korean BBQ is where it’s at. Absolutely delicious, smells great and isn’t served by grumpy people! Texas bbq is totally overrated. Maybe back in the day. But now a days it’s just sad.
@@crushingbelial you’ve got a Wagyu brisket and you treat it like a select by injecting it with beef broth or tallow..? Even hot n fast that Wagyu doesn’t need or deserve any additional injection
@TheBarbecueChannel_UK alas my friend that is the competition bbq way. Going for maximum presentation, flavor, etc. For backyard or business? Man I would -never- go that hard. Nice low and slow for me.
@@TheBarbecueChannel_UK I'm not advocating such an action - just informing that competition bbq'ers will go to any lengths to seal the proverbial deal.
FULL RECIPE HERE!
INGREDIENTS
-Wagyu Brisket: 15 lbs
-Duce’s Wild Texas Rub: 1/4 cup
-Duce’s Wild Original BBQ Rub: 1/4 cup
-Beef Stock: 8 fl oz
-BBQ Bus Beef Injection: 2 cups
-Butter: 1/2 cup
-Duce’s Wild Competition Sauce: 12 fl oz
-DQ Glaze: 8 fl oz
EQUIPMENT
-Gateway Drum Smoker
-Water Pan
METHOD
1. Prepare the Brisket:
-Separate the brisket into the point and the flat completely.
-Trim off all the fat cap from the point and square it up.
-Square up the flat while leaving the fat cap on the flat.
2. Season and Inject:
-Generously season both pieces with Duce’s Wild Texas Rub and Duce’s Wild Original BBQ Rub.
-Inject both pieces evenly with BBQ Bus Beef Injection.
3. Smoker Setup:
-Preheat your Gateway Drum Smoker to 300-325°F, placing a water pan on the lower rack.
4. Cooking Process:
-Place both brisket pieces on the smoker, positioning the flat fat side down.
-Cook for 1 hour, then flip over and continue cooking for another hour.
-Check for good color development on the meat. Once satisfied, proceed to the next step.
5. Wrapping:
-Mix a little beef broth with butter and use this mixture to moisten the brisket.
-Wrap the brisket pieces tightly in foil.
6. Final Smoking:
-Reduce smoker temperature to 280-300°F.
-Return the wrapped brisket to the smoker and cook for approximately 2 more hours, or until an internal temperature of 213°F is reached.
7. Rest and Serve:
-Allow the brisket to rest for 2 hours before slicing.
-Serve with Duce’s Wild Competition Sauce and DQ Glaze as accompaniments.
Thank you man!
It’s wagyu… it’s gonna be juicy… do the same cook with a choice brisket
Same thing i said
I just watched a video on a hot and fast choice brisket southern style@@terrealexander4442
In fact the name of the channel was bbq southern style
I’ve done it with a USC choice or a USC prime and it still comes out pretty good just trim less
Exactly
I'll stick with low and slow
THANK YOU!!!
Great!! Steamed meat, just what I don’t want!!!
yeah, its juicy but no bark, might as well just do chuck roast pot roast at that point
if you use texas crutch, it is steamed. no two ways about that
O wouldn't let this guy cut my lawn!😂😂😂
Only reason that worked, the 200-250$ wagyu brisket.
What the hell are you going to inject into a wagyu brisket that is going to make it better?
Ratt piss, it's delicious 😋
Beef stock.
It’s not like it’s A5 Wagyu, it’s hybrid marketing scam “wagyu”
Wagyu tallow
@@tjghostchain6212
😂
I done it for a major restaurant for 10 years. Richard Jr.
Typically i cook and see 205 you mention 213. Do you find it better flavour at 213 or is there another reason ?
Where are your classes being held? I’m here in San Diego and after I retire I’ll have a lot of time to focus on my smoking craft.
What are you injecting it with?
Beef tallow
Can I do it this way on a pellets grill?
I need to find a good brisket joint in the Temecula Valley
Destination smokehouse Murrieta
He ruined that brisket. Looks like a pot roast
😋👍that looks so good!
Nice real Nice
This think looks like it was made in New York city
New York City... Get The Rope!! 😂😂
You're fired!!
Who tf flips Briskets???
Can you send me some brisket
Lacking on the fat render.
Chewy aye😂
Stay away from the state of Texas, thank you
This tastes nicer than Texas bbq.
@@garyhost354 yeah don’t think you’ve ever set foot in this great state
Yea, it’s over ran with black haired People thanks to the present administration.
@@DirtTx Korean BBQ is where it’s at. Absolutely delicious, smells great and isn’t served by grumpy people! Texas bbq is totally overrated. Maybe back in the day. But now a days it’s just sad.
You sound like a good damn fool @@garyhost354
Pot roast
Zero rendered fat
Why
A how to ruin a waygu brisket video. How bizarre
Might as well just cook it in the oven. That's not smoked, just charred and wrapped. 😑. Just wasted my time watching this
That looks like some shitty Sonny's brisket, no bark to speak of
Nawh I don’t believe that it’s didn’t even look good
Not interested in Deli meat
Bullshit
Absolutely not.
Hellllllll no
What's the issue?
@@crushingbelial you’ve got a Wagyu brisket and you treat it like a select by injecting it with beef broth or tallow..? Even hot n fast that Wagyu doesn’t need or deserve any additional injection
@TheBarbecueChannel_UK alas my friend that is the competition bbq way. Going for maximum presentation, flavor, etc. For backyard or business? Man I would -never- go that hard. Nice low and slow for me.
@@TheBarbecueChannel_UK I'm not advocating such an action - just informing that competition bbq'ers will go to any lengths to seal the proverbial deal.
@@crushingbelialwell its the fact that this guy completely butchered a wagyu brisket for some sort of “stunt” he was attempting to
He ruined that brisket. Looks like a pot roast