WildWill
Well-known member
It was alright honestly the drinking got in the way of the eating. I'll stick to my CAB briskets.
What's on the smoker today?
- Thread starter wytex
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It was alright honestly the drinking got in the way of the eating. I'll stick to my CAB briskets.
millerkiller77
Well-known member
3# Alaskan Halibut steak. Brined in an apple juice concoction, and brushed with an orange blossom honey and spice blend. I've never smoked one before, we shall see. 
millerkiller77
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What did you dislike about the Wagyu Brisket?
millerkiller77
Well-known member
So in hindsight, I should have cut that slab into individual steaks and cooked them hot and fast like i normally do.... It took forever for the slab to get up to 135 internal, and just didn't taste as good. Large Sections fell apart like grated cheese while trying to serve it.....lesson learned. 
WildWill
Well-known member
It was good but just as good as one of my CAB briskets that I nail. It would be a challenge to cook a wagyu brisket and have it come out tough, but it's easy to overcook one and make it to pull apart especially when you're use to cooking standard briskets. Maybe I just haven't nailed one yet but damn it's expensive to keep messing up.
JV842
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Brisket n venison sausage for my grandson’s bday party
millerkiller77
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For shredding?
Yeah. I think so. Sandwiches and then leftovers. It's on the grill right now. mtmuley
peterk1234
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Liver sausage.
millerkiller77
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Wrap it foil for the last 3hrs. Pour apple juice or Dr pepper inside the foil if you like. You won't get the "bark" if you wrap in foil but it will be much more tender. If you want the crisp ends like carnitas, throw the shredded pork on a super hot griddle for a few seconds
S-3 Ranch
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Cajun Blake fajitas, hand made tortillas, home made Pico
http://www.raginblaze.com best spice I have ate
http://www.raginblaze.com best spice I have ate
Addicting
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Some baby back ribs getting smoked. Dinner with mom tonight so I will finish them at her house.
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OntarioHunter
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Another batch of honker jerky. Two more pots marinating in the fridge.
millerkiller77
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shannerdrake
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Sorry I think I missed you and I’m too late. But for a really nice pull, wrap it tight with foil (crutch) at about 180 and take it up to 203 internal.
I smoke almost exclusively on pellet grills. The trick to better Q is longer cooler smokes. Stick burners throw so much smoke you have to watch to not give it too much. I’ve never met a pellet rig, particularly a Traeger, that throws too much smoke.
My favorite go to for future smokes is an overnight but at 200. I’ll let it go up to 12 hours like that unwrapped. Then wrap and bump to 275 until it temps at 200-203.
Hope it turned out great for you.
shannerdrake
Well-known member
Tried a smoked leg of lamb for the first time. Trimmed, seasoned, rolled, netted then smoked at 225 until IT of 135.
Pulled it and rested it in a big cast iron Dutch oven. While it was resting ran the smoker up to 500 and gave it 30 min to really heat up. Put it back on for 15min to get get a sear.
Rested 10min the slice thin and served with horseradish sauce and a red wine sauce.
Can and will duplicate this with a deer leg as soon as I get one down.
Pulled it and rested it in a big cast iron Dutch oven. While it was resting ran the smoker up to 500 and gave it 30 min to really heat up. Put it back on for 15min to get get a sear.
Rested 10min the slice thin and served with horseradish sauce and a red wine sauce.
Can and will duplicate this with a deer leg as soon as I get one down.
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