Excellent How-To video you've made! Nice to see a fellow Yoder Smokers user! I have the fully loaded Wichita offset smoker and love it! I'm in Austin, TX and you nailed that Wagyu brisket. The simple salt/pepper rub lets the brisket flavors come though. I love that Mahogany color on the brisket from the Cherry pellets and Pecan works really well with beef. Thanks for doing this video! Keep the smoke rollin'!!!! Cheers mate!!! Troy
Amg not sure where you are but Sher are based in Australia. Not much stock gets to Butchers but if you go onto www.beefcorp.com they list Butchers in Oz, give them a go.
This is the first video on BBQ that I have ever seen where the Chef didn't even try the meat. I didn't realize how much I watched that.. Good video, interesting to see how they do it down under.
LOL, thanks for that, made me laugh :-) I'm still really early into my journey and am still learning but I do enjoy passing on what I do know. Even though it might not be picture perfect Texan BBQ, it still tastes pretty good :-)
I thought he has an Australian accent. Even so, this Texas girl loves to see others take on the Texas Style way of seasoning. Let that great beef flavor come through. I hope your dog enjoyed his piece. :)
Tank you for the help I'll try your suggestions with water & wrapping it. My thermostat stopped working so I used a old school type. I just ordered a new 2 probe type. None of them have a cold temp alarm in case my fire gets to cold. Enjoy your weekend Hector thanks again, August
Good looking brisket man. Looks cooked very well. Passed the pull test perfectly. Think maybe ya shoulda left it outta paper a little longer so ya coulda built a little stronger bark. But u cooked it very well.
Thanks Dylan, I'm about to add a couple more Brisket videos over the next week or two. One will be about smoking Brisket 'Hot & Fast' and the other will concentrate on Burnt Ends. Also I will be adding a Dry Age Brisket video in around 6 weeks. Very happy that you enjoyed the video :-)
Thanks Hector. I am from Texas. We typically don't trim down the fat that tight before cooking. But the "stringy piece of crap" (love that phrase, stealing it) we do trim as well. Of course we're also typically smoking Angus. But with the kobe raised here being grassfed with next to no grain finishing the fat is very high in the Omega 3 oils so the fat is much better healthwise for the average person. We aggressively trim after it has come off the smoker and rested a bit. As far as rubs a lot of folks use the same simple spices you are but for the most part folks use a rub that is very sweet (brown sugar) and fairly spicy (cayenne, few other things). My personal preference is to put the rub in a separate bowl so I don't risk fouling the main container. I realize this wasn't a competition technique. Most regular Texans prefer not to eat competition brisket (again usually Angus) because the flat is very dry and the aggressive trimming that makes judges happy is too dry for the average person. Not a criticism - just pointing out the differences in my part of the world. Appreciate the video!
Thanks Dave. I do cook Competition Brisket but never cook it at home. I much prefer salt, pepper and garlic granules. My Comp Briskets are injected and have a totally different flavour profile, ok for one bite but not if you want to eat a meal. Thanks for the comments 😃
this is cool i just started making some videos on cooking some beef i am an enthusiast in creating new cooking styles and affordable smoking i like this video thumbs up.
Great job on this video I like the use of butcher paper and your statement that the feel of the meat must be just right when checking temp no beginner cooking here !! thanks
Another fine video! I really like the Texas style. One change I make is to add brown sugar to the salt & pepper, not for sweetness, but to work with the salt to form a more binding crust that helps the brisket retain moisture during the cook. I don't use the water bath.
beautiful looking brisket, before and after you cooked it Thanks for the video we have big comp this weekend here in Texas gettin ready! DevinThomas Mutts and Butts BBQ Crew Prosper, Texas
Thanks for the vid! Couple of questions if you don't mind: 1. what fuel did you use? 2. how long was the cooking time? 3. where do you source the brisket? Great to hear a Brit doing this style of cooking. Just getting into it myself! Cheers!
Arif, this was cooked on a pellet grill, so I used a mixture of cherry and pecan pellets. It was approx 10 hours but the internal temp and tenderness is more important. The brisket comes from a local Wagyu farm in Victoria, Australia. I'm sponsored by them, so am very lucky to get it. Hope this helps, good luck with your cooks.
I am from East Texas. The only concern I have is that you did not remove it from the butcher wrap crank up the heat some and retrieve that nice bark that you spent time creating to contrast the tender meat with a good crust. I must say that I do like the combination of cherry and pecan.
Thanks for this mate. Looked fantastic. Quick question - I haven't done a lot of brisket, as it's just me and missus at home...earlier in the vid you mentioned cutting against the grain, and that the grain on flat and point run in different directions. Is it ok to cut the whole slab in the one direction? I must be honest and say that on some cuts (like rump) I struggle to identify to see which way the grain runs.
Rob, for this style of brisket it's ok to cut all of it in the same direction. The flat is the largest muscle, so I cut against the flat. When you get to the last quarter, you can turn the flat 90 and cut. I did this in the video. It's easier to see the grain when the meat is raw, so try to mark the meat, cut a piece off or score the meat in the direction you want to cut.
Hi Morgan, I think you can buy it online through The Que Club. Several Aussie retailers stock this. Search for Oren Butchers Paper or Pink Butchers Paper
Hi Nick, fellow Brit from Yorkshire living in Melbourne Australia. All of my Brisket comes from Sher Wagyu in Melbourne. Good to see a fellow Brit here
I've bought Wagyu briskets online from Snake River Farms they only charge $9 to ship. I've bought enough their Wagyu gold which is their competition brisket. It came out tasting like smoked butter. It was the most amazing piece of meat I've eaten. It did run about $229 but their Wagyu black is about $129 still pricey but a excellent cut of meat.
I saw wagyu brisket at a Kawana shopping centre butcher. They were charging $16/kg. They were big ass briskets... averaging about 8kg each. Looked like nice pieces of meat
Just wondering what kind of wood you used on your brisket. I have done a lot of brisket in my day but what you started with would be a dream. Being from Texas we don't a lot of those Sher Wagyu briskets. Keep on doing what your doing looked great!
If you want a really good favor give Hickory a try. Don't use the bark as it will tend to give it little bitter taste. Oak is good too but you're doing just fine. I enjoyed the video..
Agree with your methodology, maybe a little more bark formation at the end but the resulting moisture looked excellent. The only thing I would take issue with is the way you carved it. The flat was correctly cut cross grain until you got to the point/flat intersection. You correctly turned that piece 90* and cut it in half across the middle. Check. THEN, to my horror, you turned the half cut pieces 90* back to their original orientation and proceeded to cut WITH the grain of the point. Big no, no. Anyway, from a Texan, you done pretty good old boy otherwise.
Depends what you want to cook on it. If you want to do a lot of low and slow and a little bit of grilling, then I'd go Yoder. If you will do more grilling and some low n slow then I'd go Green Egg with a DigiQ. The Yoder is ok at grilling but great low n slow. The Green Egg is great for grilling and also really good for low n slow, more of an all rounder.
Hectors Smoke House thanks! Ok you've confirmed what I thought, there a place out in sunshine west that stocks the egg so will check it out. Thanks for your response and look forward to your vids, plus will have to find your stall when you're out and about! 👍🏽
You should see if you have a PENZEYS store in your area. If not go to the website. Add yourself to their email and also when you go into the store, add yourself to their mailing list clipboard because they tend to give out a lot of free spices and seasoning. Plus, when you are in the the store, you can smell everything before you buy it. Excellent quality items!!!
Hi Frank, I use a Cambro food pan carrier. They work really well. I've served Briskets in a Competition 6 hours after coming out of the pit. They are well worth getting :-)
Robert S Hi. I suppose I started with holidays in the US. But the clincher was being invited to a low and slow demo held by pit master Andy Groneman. He competes in the US as Smoke On Wheels. He was in Oz and he made me fall in love with it 😀
Hi, I put my temp probe wires under the door, center, bottom. So I used the nomes all the way around with a 1/2" gap for the wires. It means the door isn't rresting on the wire. Also less smoke seems to escape.
I do struggle with the light inside the house when it's dark. I just have LED lights and they are not that bright. I've tried to keep away from having to buy and set up better lighting but I may have to rethink it 😃
Sorry Scummy Brummy, I'm a Yorkshire man in Melbourne Australia. Still have the pommie accent 😃 What are you struggling for in good old blighty, the Yoder or the Wagyu Brisket?
I know this is a rookie question. The one end is it called a flap or flat? We all have to start somewhere. I smoked only 6 briskets so far. My last cook I think I trimmed to much fat off. I smoked at 225* for 13 hrs till it hit 203* everyone loved it but I was disappointed. It was a prime cut from Costco
Not sure why everyone wraps in foil/towels then throws it in a Cambro to "rest". Its not resting when you do that, its continuing to cook in there and you have no control of it. Pull it off the smoker when its cooked to where you want it, and let it sit unwrapped at room temp to stop the cooking. When it get down to about 140*F, then you can wrap and rest it. That gives you much more control of the end product.
The only thing I can say bad is you cut your meat way too thin. The flat should be about the width of a pencil,or 1/4 of an inch, and the point should be around 3/8 of an inch. But for the most part you nailed it. And this is coming from a Texan with over thirty years of Brisket experience.
And it's Heart felt..you did a great job. Did you mention the type wood you used? I may have missed it. Oak is the traditional wood with maybe a smattering of pecan.
I think this was around 10-11 hours at 225f. The internal temp is important but more importantly your thermapen etc should slide into the meat like a hot knife through butter, that's when you know it's done
One thing I'd recommend is to change your camera angle, or be more aware of your camera's view point. A few times in the video you were attempting to show us key things on the brisket and it was just out of frame.
Salt and pepper are only a small part of Texas style. Almost more important is to use a wood fire with post oak. That said, this brisket looks really amazing.
I use both foil and butchers paper. When you use foil, it creates steam and can soften any bark that has formed. Butchers paper preserves the bark as it doesn't create the steam pocket around the meat. If you prefer bark you can either use butchers paper or use the boat method (foil) as per my recent hot and fast Brisket video, on the Gateway Drum
I keep a 1/4 inch of fat on the top. I'll also use a half pan full of water to keep some moisture in the Yoder. Did you use a water pan, did you wrap? Foil or Pink Butchers paper?
Thats just cruel mate.............................. Im sitting here drooling........................... Do you know if anyone does the Yoders in the UK got a TRaeger ATM but want to expand a dit with garden extention.
I break away from traditional thought when it comes to burnt ends. I cut off the flat and cube it and use beef tallow for the fat and make burnt ends out of it. The flat is just too lean for my taste unless you smoke it separate. Just like I always smoke chicken or turkey,cut em into leg quarters and breast and you'll have a far better end product. And no spatch cocking doesnt help.
No, Americans use imperial, pounds and ounces. I'm in Australia, we use metric, kg's. When I remember I try to give both. However, I always use F for temperature and not C, as most BBQ literature is in F.
I'm originally from the U.K. As an Aerospace Engineer I've grown up with both imperial and metric. I use metric in the majority of cases however, the USA accounts for 80% of my page views, so although I default to metric, if I remember I try to give imperial measures as well. It'd be much simpler with one unit of measurement 😃
Iv'e tried it a few times with local ranch prime cut Wags but at 10 bucks per lb not really worth it imo. I found certified angus prime is just as good and i get that for 3.25 per lb buying by the case. I bet anybody they could not tell the difference. Wagyu is way overrated and over priced.
I'm lucky that I'm sponsored in BBQ Comps by a Wagyu Company in Oz. The price difference in Oz isn't massive. All Brisket Comps in OZ are won by wagyu and as far as I know, most comps in the US are won by Wagyu. I personally think the flavor and forgiveness are like chalk and cheese, for me, wagyu is far superior.
And again I'm not trying to be a jerk but your brisket should have come off a bit sooner. I hate using this old term but you need to look for the Waba Waba. When you slap the finished Brisket it should jiggle like a fat womens butt.
Excellent How-To video you've made! Nice to see a fellow Yoder Smokers user! I have the fully loaded Wichita offset smoker and love it! I'm in Austin, TX and you nailed that Wagyu brisket. The simple salt/pepper rub lets the brisket flavors come though. I love that Mahogany color on the brisket from the Cherry pellets and Pecan works really well with beef. Thanks for doing this video! Keep the smoke rollin'!!!! Cheers mate!!! Troy
Thanks for the kind words Troy, I hope to have some new videos uploaded during the next fortnight.
Hectors Smoke House where can we buy the wagyu?
Amg not sure where you are but Sher are based in Australia. Not much stock gets to Butchers but if you go onto www.beefcorp.com they list Butchers in Oz, give them a go.
T-ROY COOKS love you're videos ! I think I've watched all of them. Keep up the good work
+joshua cunnett -- Thank you very much Joshua! Cheers, Troy
Nice to see that our friends across the pond cooking BBQ. You absolutely nailed This! Looks amazing and you must be the most popular guy in town!
One of the best how to videos.!! Whether it’s for meat or anything else, that was a very classy well done well shot video
Thanks David for the very kind words. That really means a lot to me 😁
This is the first video on BBQ that I have ever seen where the Chef didn't even try the meat. I didn't realize how much I watched that..
Good video, interesting to see how they do it down under.
Funny as hell hearing someone with a British accent talking BBQ that actually has a clue!! I kept waiting for you to F it up!!
Good on ya Mate!!
LOL, thanks for that, made me laugh :-) I'm still really early into my journey and am still learning but I do enjoy passing on what I do know. Even though it might not be picture perfect Texan BBQ, it still tastes pretty good :-)
I thought he has an Australian accent. Even so, this Texas girl loves to see others take on the Texas Style way of seasoning. Let that great beef flavor come through. I hope your dog enjoyed his piece. :)
Dear Arceus that brisket looks perfect. I want a smoker already!
I think Troy from T-Roy Cooks said it all, that Brisket looked amazing. That was Competition all the way, one of the best I have seen.
Thanks for the great words Lumpy Q
Tank you for the help I'll try your suggestions with water & wrapping it. My thermostat stopped working so I used a old school type. I just ordered a new 2 probe type. None of them have a cold temp alarm in case my fire gets to cold. Enjoy your weekend Hector thanks again, August
Just finished watching all this. Made me hungry by the end. :-) Point and Flat made more sense to me now, after seeing it explained. Thanks.
Thanks for watching it all, Ken. I did a lot of waffling and hopefully some found bits interesting.
Good looking brisket man. Looks cooked very well. Passed the pull test perfectly. Think maybe ya shoulda left it outta paper a little longer so ya coulda built a little stronger bark. But u cooked it very well.
Absolutely amazing best brisket on UA-cam
Thanks Dylan, I'm about to add a couple more Brisket videos over the next week or two. One will be about smoking Brisket 'Hot & Fast' and the other will concentrate on Burnt Ends. Also I will be adding a Dry Age Brisket video in around 6 weeks. Very happy that you enjoyed the video :-)
Thanks Hector. I am from Texas. We typically don't trim down the fat that tight before cooking. But the "stringy piece of crap" (love that phrase, stealing it) we do trim as well. Of course we're also typically smoking Angus. But with the kobe raised here being grassfed with next to no grain finishing the fat is very high in the Omega 3 oils so the fat is much better healthwise for the average person. We aggressively trim after it has come off the smoker and rested a bit.
As far as rubs a lot of folks use the same simple spices you are but for the most part folks use a rub that is very sweet (brown sugar) and fairly spicy (cayenne, few other things). My personal preference is to put the rub in a separate bowl so I don't risk fouling the main container.
I realize this wasn't a competition technique. Most regular Texans prefer not to eat competition brisket (again usually Angus) because the flat is very dry and the aggressive trimming that makes judges happy is too dry for the average person.
Not a criticism - just pointing out the differences in my part of the world.
Appreciate the video!
Thanks Dave. I do cook Competition Brisket but never cook it at home. I much prefer salt, pepper and garlic granules. My Comp Briskets are injected and have a totally different flavour profile, ok for one bite but not if you want to eat a meal. Thanks for the comments 😃
this is cool i just started making some videos on cooking some beef i am an enthusiast in creating new cooking styles and affordable smoking i like this video thumbs up.
Great job on this video I like the use of butcher paper and your statement that the feel of the meat must be just right when checking temp no beginner cooking here !! thanks
Another fine video! I really like the Texas style.
One change I make is to add brown sugar to the salt & pepper, not for sweetness, but to work with the salt to form a more binding crust that helps the brisket retain moisture during the cook. I don't use the water bath.
Thanks John, I'll give that a go 😃
There is no sugar in Center Texas Brisket
dang, watching you cut that brisket before it cooled and letting the juices leave hurt me in my heart as a Texan
beautiful looking brisket, before and after you cooked it
Thanks for the video
we have big comp this weekend here in Texas
gettin ready!
DevinThomas
Mutts and Butts BBQ Crew
Prosper, Texas
Good luck for the weekend, hope you get a few calls :-)
That looked truly wonderful. Thanks. I'm hungry now.
Thanks Beachcomber2008
What a walk through. Thanks!
You're welcome. Hope it helped 😁
Great looking brisket! Well done!
Thanks for watching and commenting
Very nice looking brisket mmm
Thanks :-)
Awesome recipe. It looks amazing! TFS
Thanks for the feedback, very happy you liked it 😃
Very good video! Keep up the good work.
Thanks for the vid! Couple of questions if you don't mind:
1. what fuel did you use?
2. how long was the cooking time?
3. where do you source the brisket?
Great to hear a Brit doing this style of cooking. Just getting into it myself! Cheers!
Arif, this was cooked on a pellet grill, so I used a mixture of cherry and pecan pellets. It was approx 10 hours but the internal temp and tenderness is more important. The brisket comes from a local Wagyu farm in Victoria, Australia. I'm sponsored by them, so am very lucky to get it. Hope this helps, good luck with your cooks.
Holy smoke ring...how do you not taste that amazing brisket while slicing? I'm not even hungry and just want to reach for some... Great job sir.
Thanks Marko 😃
Excellent tutorial, thank you chef
Glad you enjoyed it
I am from East Texas. The only concern I have is that you did not remove it from the butcher wrap crank up the heat some and retrieve that nice bark that you spent time creating to contrast the tender meat with a good crust. I must say that I do like the combination of cherry and pecan.
The butcher wrap is there to give the brisket the chance to soak up the juice.
Amazing... i wish i could taste !!!
Next time use some of that good old Texas rub 👌
15:54 you can manage your meat well done sir
Great video. I wish I could have some of that on a sandwich right now!
Thanks for this mate. Looked fantastic.
Quick question - I haven't done a lot of brisket, as it's just me and missus at home...earlier in the vid you mentioned cutting against the grain, and that the grain on flat and point run in different directions. Is it ok to cut the whole slab in the one direction? I must be honest and say that on some cuts (like rump) I struggle to identify to see which way the grain runs.
Rob, for this style of brisket it's ok to cut all of it in the same direction. The flat is the largest muscle, so I cut against the flat. When you get to the last quarter, you can turn the flat 90 and cut. I did this in the video. It's easier to see the grain when the meat is raw, so try to mark the meat, cut a piece off or score the meat in the direction you want to cut.
Great video, where do you source this paper in Australia? I am in Brisbane and have trouble finding the butchers papers that all of the US guys use.
Hi Morgan, I think you can buy it online through The Que Club. Several Aussie retailers stock this. Search for Oren Butchers Paper or Pink Butchers Paper
Great vid and brilliant to see a fellow Brit doing outstanding BBQ. Do you have a preferred meat supplier?
Hi Nick, fellow Brit from Yorkshire living in Melbourne Australia. All of my Brisket comes from Sher Wagyu in Melbourne. Good to see a fellow Brit here
Would Paprika be a good seasoning to add to the salt and cracked black pepper?
Paprika is perfect. I normally use Garlic Granules, Salt, Pepper and then a healthy dusting of Paprika. Perfect 😁
Thank you sir. Loved the video and subscribed. All the best from NC.
When I watched this it made me think of Franklins BBQ in Austin,Texas.
I wish I could cook like Aaron :-)
mouth watering
That looked unreal!
Being from Aus too, I haven't come across a Wagyu Brisket yet. Roughly how much was that slab?
I've seen these at Kellys Meat at $20/kg for F1 Wagyu
Sweet. Thanks for that. Seems reasonable.
I've bought Wagyu briskets online from Snake River Farms they only charge $9 to ship. I've bought enough their Wagyu gold which is their competition brisket. It came out tasting like smoked butter. It was the most amazing piece of meat I've eaten. It did run about $229 but their Wagyu black is about $129 still pricey but a excellent cut of meat.
I saw wagyu brisket at a Kawana shopping centre butcher. They were charging $16/kg. They were big ass briskets... averaging about 8kg each. Looked like nice pieces of meat
Just wondering what kind of wood you used on your brisket. I have done a lot of brisket in my day but what you started with would be a dream. Being from Texas we don't a lot of those Sher Wagyu briskets. Keep on doing what your doing looked great!
Hi Jim, I use the same wood flavors whether i use pellets or wood in the stumps gravity fed. I typically use cherry and pecan in both.
If you want a really good favor give Hickory a try. Don't use the bark as it will tend to give it little bitter taste. Oak is good too but you're doing just fine. I enjoyed the video..
Thanks Jim, really appreciate the positive comments :-)
Anytime, If you ever do a regular Brisket leave a lot of the fat on it because if you trim it like you did the Waygu it'll not come out as tender. Jim
Do you recommend taking it out of paper and putting back on a grill high heat for a few mins each side to crisp up?
Agree with your methodology, maybe a little more bark formation at the end but the resulting moisture looked excellent. The only thing I would take issue with is the way you carved it. The flat was correctly cut cross grain until you got to the point/flat intersection. You correctly turned that piece 90* and cut it in half across the middle. Check. THEN, to my horror, you turned the half cut pieces 90* back to their original orientation and proceeded to cut WITH the grain of the point. Big no, no. Anyway, from a Texan, you done pretty good old boy otherwise.
Thanks for the comments 😃 I’ll go back and look at that.
Hey mate great vid and ive learnt alot already, im throwing up between a big green egg or yoder. Any thoughts on this?
Depends what you want to cook on it. If you want to do a lot of low and slow and a little bit of grilling, then I'd go Yoder. If you will do more grilling and some low n slow then I'd go Green Egg with a DigiQ. The Yoder is ok at grilling but great low n slow. The Green Egg is great for grilling and also really good for low n slow, more of an all rounder.
Hectors Smoke House thanks! Ok you've confirmed what I thought, there a place out in sunshine west that stocks the egg so will check it out. Thanks for your response and look forward to your vids, plus will have to find your stall when you're out and about! 👍🏽
You should see if you have a PENZEYS store in your area. If not go to the website. Add yourself to their email and also when you go into the store, add yourself to their mailing list clipboard because they tend to give out a lot of free spices and seasoning. Plus, when you are in the the store, you can smell everything before you buy it. Excellent quality items!!!
Name of storage container used to keep brisket warm?.....
Hi Frank, I use a Cambro food pan carrier. They work really well. I've served Briskets in a Competition 6 hours after coming out of the pit. They are well worth getting :-)
@@HectorsSmokeHouse ....what model and size
@@TheGonzafr I used the Cambro UPC300 but the larger 400's are also awesome
Out of curiosity, what got a Brit from Melbourne into authentic American BBQ? Just love of food or did you go on a trip and try some?
Robert S Hi. I suppose I started with holidays in the US. But the clincher was being invited to a low and slow demo held by pit master Andy Groneman. He competes in the US as Smoke On Wheels. He was in Oz and he made me fall in love with it 😀
You find that the nomax tape makes a difference?
Hi, I put my temp probe wires under the door, center, bottom. So I used the nomes all the way around with a 1/2" gap for the wires. It means the door isn't rresting on the wire. Also less smoke seems to escape.
No I've never used a water pan. I wrapped once when it hit stall. That was one of my better briskets
Maybe try the water pan and wrap tightly in foil with some beef stock to see if you can keep some moisture in there.
need a bit of light towards the end of the video... other than that, fine video...
I do struggle with the light inside the house when it's dark. I just have LED lights and they are not that bright. I've tried to keep away from having to buy and set up better lighting but I may have to rethink it 😃
Dude where on earth do you get all this stuff in the UK?! been dying to try my own and thought it was a lost cause being a brummy :(
Sorry Scummy Brummy, I'm a Yorkshire man in Melbourne Australia. Still have the pommie accent 😃 What are you struggling for in good old blighty, the Yoder or the Wagyu Brisket?
Haha, fair enough, and both! I can't even find a decent knife :(
This place in the U.K. sells Yoders, I expect they will be expensive. I buy knives through Amazon in the US. www.bbqpit.co.uk
I know this is a rookie question. The one end is it called a flap or flat? We all have to start somewhere. I smoked only 6 briskets so far. My last cook I think I trimmed to much fat off. I smoked at 225* for 13 hrs till it hit 203* everyone loved it but I was disappointed. It was a prime cut from Costco
August, one end is the flat and the other is the point. You don't say what you was disappointed with? Too dry, no flavour......?
Not sure why everyone wraps in foil/towels then throws it in a Cambro to "rest". Its not resting when you do that, its continuing to cook in there and you have no control of it. Pull it off the smoker when its cooked to where you want it, and let it sit unwrapped at room temp to stop the cooking. When it get down to about 140*F, then you can wrap and rest it. That gives you much more control of the end product.
maybe you could explain the point from the flat 1 more time??
The only thing I can say bad is you cut your meat way too thin.
The flat should be about the width of a pencil,or 1/4 of an inch, and the point should be around 3/8 of an inch.
But for the most part you nailed it.
And this is coming from a Texan with over thirty years of Brisket experience.
Wow, thanks for the kind words, I take that as a real complement :-)
And it's Heart felt..you did a great job.
Did you mention the type wood you used? I may have missed it.
Oak is the traditional wood with maybe a smattering of pecan.
I typically use cherry and pecan for my Briskets
How long was the total time from placing brisket on smoker until you started cutting it?
I think this was around 10-11 hours at 225f. The internal temp is important but more importantly your thermapen etc should slide into the meat like a hot knife through butter, that's when you know it's done
One thing I'd recommend is to change your camera angle, or be more aware of your camera's view point. A few times in the video you were attempting to show us key things on the brisket and it was just out of frame.
so interesting how Aussie is making texas style wagyu brisket in Britain
Nearly. I'm a Brit making Texas Style BBQ in Australia 😃 Lived here in Melbourne since 2005
oh I misread it haha still a great video!!
Salt and pepper are only a small part of Texas style. Almost more important is to use a wood fire with post oak. That said, this brisket looks really amazing.
Where did you buy the waygu brisket?
Great vid - really no benefit to wrapping in paper and try to minimize the number of penetrations from probing which allow juices to escape
CU Tiger wrapping it in paper keeps the juices inside dumbass
frylock would be perfect without the last word....
Great video. Jealous of your setup
Why did you not use aluminum foil?
I use both foil and butchers paper. When you use foil, it creates steam and can soften any bark that has formed. Butchers paper preserves the bark as it doesn't create the steam pocket around the meat. If you prefer bark you can either use butchers paper or use the boat method (foil) as per my recent hot and fast Brisket video, on the Gateway Drum
whats the estimated time for a cook like this?
Can range between 10-14 hours at 225f depending upon the size and type of brisket.
great thanks! will try it out :)
Yes to dry I think I trimmed to much fat off. I took off the hard fat. I left about a 1/8" of fat left on
I keep a 1/4 inch of fat on the top. I'll also use a half pan full of water to keep some moisture in the Yoder. Did you use a water pan, did you wrap? Foil or Pink Butchers paper?
What Brand Wagyu is that?
It's Sher Wagyu from Melbourne Australia
Thats just cruel mate..............................
Im sitting here drooling...........................
Do you know if anyone does the Yoders in the UK got a TRaeger ATM but want to expand a dit with garden extention.
that wrapping attempt at 18 minutes gave me anxiety attack.. dude.. why did you wrap so early?
I break away from traditional thought when it comes to burnt ends.
I cut off the flat and cube it and use beef tallow for the fat and make burnt ends out of it.
The flat is just too lean for my taste unless you smoke it separate.
Just like I always smoke chicken or turkey,cut em into leg quarters and breast and you'll have a far better end product.
And no spatch cocking doesnt help.
I'd eat the hell out of that.
is it normal for an american to use kilograms?
No, Americans use imperial, pounds and ounces. I'm in Australia, we use metric, kg's. When I remember I try to give both. However, I always use F for temperature and not C, as most BBQ literature is in F.
Hectors Smoke House well metric is much easier. in matter of fact only 2-3 countries use imperial the rest use metric. so im good with metric.
I'm originally from the U.K. As an Aerospace Engineer I've grown up with both imperial and metric. I use metric in the majority of cases however, the USA accounts for 80% of my page views, so although I default to metric, if I remember I try to give imperial measures as well. It'd be much simpler with one unit of measurement 😃
stringy crap is better known as silver skin lol.
nice job, as a Texan is was a bit jarring seeing and hearing this video.
Iv'e tried it a few times with local ranch prime cut Wags but at 10 bucks per lb not really worth it imo. I found certified angus prime is just as good and i get that for 3.25 per lb buying by the case. I bet anybody they could not tell the difference. Wagyu is way overrated and over priced.
I'm lucky that I'm sponsored in BBQ Comps by a Wagyu Company in Oz. The price difference in Oz isn't massive. All Brisket Comps in OZ are won by wagyu and as far as I know, most comps in the US are won by Wagyu. I personally think the flavor and forgiveness are like chalk and cheese, for me, wagyu is far superior.
And again I'm not trying to be a jerk but your brisket should have come off a bit sooner.
I hate using this old term but you need to look for the Waba Waba.
When you slap the finished Brisket it should jiggle like a fat womens butt.
This is one of my earlier videos on the channel ua-cam.com/video/Vc68M8IYyIQ/v-deo.html
Yeah thats the giggle!!
Finger nails:(
Erm..... yes I have finger nails