First wagyu brisket trial ever and third trial of the old country pecos. Join me for this jirby style 10hr cook and 12hr rest. No binder simplya home version of jirby style salt ,pepper and lawrys cooking this brisket fat side down to protect from heat coming from tuning plates below and going off the grill grate temp probes not the tel tru. Our cook range today was 225-275 adjusting the inlet baffle was key to getting even temps across the grates , feeding the fire box every 30-45min after 4hrs we finally spritzed and internal temp was 152 entering the stall , i focused on staying 250-275 to help it push threw by the 8hr mark we were ready to wrap internal was 180 and bark was set. Butcher paper to preserve the bark and done at 10hrs 195 flat/201 point , a bit lower than usual but thats was to compensate for the long rest in my oven , the oven was recalibrated to -35 degrees and had previously tested at 170 only to find out that it was actually 170 so . I let the brisket out at room temp until 150 internal stuck a probe and in it went , temp dropped to 145 and by lunch the next day it was at a perfect 150 reafy to slice . I really liked the wagyu brisket thanks to @fikscue for the location drop , give him a follow best tasting brisket to date , what would i do differently you may wonder , maybe use shorter splitz of wood to maintain a cleaner fire , or eliminate the baffle and tuning plates to finally get the over the brisket smoke and not worry about burning the bottom. Leave some comments down below, let me know what you think i should do or if you’ve done a wagyu brisket. Thanks for watching
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