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Dec 30th, 2023
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 Re: Brisket help
[Re: 5PounderOnAFrog]
#13278746
09/12/19 05:44 PM
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Joined: Apr 2019
Posts: 1,234
Jerry713
Extreme Angler
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Extreme Angler
Joined: Apr 2019
Posts: 1,234 |
How about if you leave those 8 pieces sitting out at room temp then throw them on the pan? Those will certainly melt faster than the whole stick right out of the fridge. Think of wagyu as the 8 pieces of butter that sat at room temp. Monounsaturated fat is a liquid at room temp. Saturated fat is a solid at room temp. Yep I hear what you're saying. I know I was pissed the first 2 wagyu briskets I cooked ($200 briskets each) that turned out powder dry. It wasn't until a BBQ mentor told me they finish a lot faster than most prime or choice grade briskets. The ones I cooked after that finished between 189 and 192 IT and were good. Not saying you're wrong and I'm right but the ones I've cooked have finished at a lower IT than the angus prime grades I normally cook. Could've been the cut of meat. I don't cook them anymore because honestly I prefer the taste of an angus over wagyu.
You get out of it what you put into it!
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Re: Brisket help
[Re: 5PounderOnAFrog]
#13278797
09/12/19 06:15 PM
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Joined: Jan 2008
Posts: 41,939
Ghost4BH
TFF Guru
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TFF Guru
Joined: Jan 2008
Posts: 41,939 |
Someone is trying really hard to not be wrong Just splitting hairs. JayC likes to correct people (or try to) so i was just returning the favor. I wasn’t correcting anyone, just stating what is common knowledge amongst anyone who likes to cook brisket, so go find a brick wall and continue arguing with it. The guy asked for tips and many offered some great tips.
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Re: Brisket help
[Re: cocodrie]
#13278805
09/12/19 06:26 PM
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Joined: Feb 2018
Posts: 15,232
Sawhorse
TFF Guru
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TFF Guru
Joined: Feb 2018
Posts: 15,232 |
testing [quote=cocodrie] Maybe so. But it wont be because of the higher fat content. Higher quality beef is trimmed at a much higher standard and will have a much more even fatcap and shape in general. So yes a 10 lb wagyu brisket will cook faster than a 16 lb choice brisket with an inch thick fat cap. But again, not due to the higher fat content. Quite the opposite actually. Y'all need to go to the Test section and work on using the Quote feature. Come back when you've mastered it. /quote] testing - quote can I keep quoting? You're doing good. Keep up the good work little buddy. It now. Thank you for bringing the mojo. 
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Re: Brisket help
[Re: Ghost4BH]
#13278845
09/12/19 06:55 PM
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Joined: Dec 2010
Posts: 754
5PounderOnAFrog
Pro Angler
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Pro Angler
Joined: Dec 2010
Posts: 754 |
Someone is trying really hard to not be wrong Just splitting hairs. JayC likes to correct people (or try to) so i was just returning the favor. I wasn’t correcting anyone, just stating what is common knowledge amongst anyone who likes to cook brisket, so go find a brick wall and continue arguing with it. The guy asked for tips and many offered some great tips. Its no secret that you rub many people the wrong way. And i was just stating that your idea of common knowledge is incorrect.
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Re: Brisket help
[Re: Jerry713]
#13278847
09/12/19 06:56 PM
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Joined: Dec 2010
Posts: 754
5PounderOnAFrog
Pro Angler
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Pro Angler
Joined: Dec 2010
Posts: 754 |
How about if you leave those 8 pieces sitting out at room temp then throw them on the pan? Those will certainly melt faster than the whole stick right out of the fridge. Think of wagyu as the 8 pieces of butter that sat at room temp. Monounsaturated fat is a liquid at room temp. Saturated fat is a solid at room temp. Yep I hear what you're saying. I know I was pissed the first 2 wagyu briskets I cooked ($200 briskets each) that turned out powder dry. It wasn't until a BBQ mentor told me they finish a lot faster than most prime or choice grade briskets. The ones I cooked after that finished between 189 and 192 IT and were good. Not saying you're wrong and I'm right but the ones I've cooked have finished at a lower IT than the angus prime grades I normally cook. Could've been the cut of meat. I don't cook them anymore because honestly I prefer the taste of an angus over wagyu. No disrespect aimed at you sir. You've been cooking briskets since i was 2 years old and I'm sure you cook a mean one.
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Re: Brisket help
[Re: 5PounderOnAFrog]
#13278850
09/12/19 07:00 PM
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Joined: Oct 2006
Posts: 95,450
Bigbob_FTW
Big Sprocket Bob
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Big Sprocket Bob
Joined: Oct 2006
Posts: 95,450 |
How about if you leave those 8 pieces sitting out at room temp then throw them on the pan? Those will certainly melt faster than the whole stick right out of the fridge. Think of wagyu as the 8 pieces of butter that sat at room temp. Monounsaturated fat is a liquid at room temp. Saturated fat is a solid at room temp. Yep I hear what you're saying. I know I was pissed the first 2 wagyu briskets I cooked ($200 briskets each) that turned out powder dry. It wasn't until a BBQ mentor told me they finish a lot faster than most prime or choice grade briskets. The ones I cooked after that finished between 189 and 192 IT and were good. Not saying you're wrong and I'm right but the ones I've cooked have finished at a lower IT than the angus prime grades I normally cook. Could've been the cut of meat. I don't cook them anymore because honestly I prefer the taste of an angus over wagyu. No disrespect aimed at you sir. You've been cooking briskets since i was 2 years old and I'm sure you cook a mean one. but you don't agree with him.
![[Linked Image]](https://texasfishingforum.com/forums/pics/usergals/2017/07/full-20284-169975-biyl8lail.jpg) ![[Linked Image]](https://texasfishingforum.com/forums/pics/usergals/2017/07/full-20284-169974-image_preview.jpg) FJB
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Re: Brisket help
[Re: Bigbob_FTW]
#13278853
09/12/19 07:03 PM
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Joined: Jan 2008
Posts: 41,939
Ghost4BH
TFF Guru
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TFF Guru
Joined: Jan 2008
Posts: 41,939 |
How about if you leave those 8 pieces sitting out at room temp then throw them on the pan? Those will certainly melt faster than the whole stick right out of the fridge. Think of wagyu as the 8 pieces of butter that sat at room temp. Monounsaturated fat is a liquid at room temp. Saturated fat is a solid at room temp. Yep I hear what you're saying. I know I was pissed the first 2 wagyu briskets I cooked ($200 briskets each) that turned out powder dry. It wasn't until a BBQ mentor told me they finish a lot faster than most prime or choice grade briskets. The ones I cooked after that finished between 189 and 192 IT and were good. Not saying you're wrong and I'm right but the ones I've cooked have finished at a lower IT than the angus prime grades I normally cook. Could've been the cut of meat. I don't cook them anymore because honestly I prefer the taste of an angus over wagyu. No disrespect aimed at you sir. You've been cooking briskets since i was 2 years old and I'm sure you cook a mean one. but you don't agree with him. You’re going to blow his mind Bob
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Re: Brisket help
[Re: Jpurdue]
#13278855
09/12/19 07:04 PM
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Joined: Feb 2004
Posts: 68,322
Derek 🐝
Queen of Bees
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Queen of Bees
Joined: Feb 2004
Posts: 68,322 |
All this meat talk is giving me the sweats.
Ebolacane Researcher
CovidNado Chaser
McRib Pro Staff
Team Beans
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Re: Brisket help
[Re: Ghost4BH]
#13278876
09/12/19 07:20 PM
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Joined: Dec 2010
Posts: 754
5PounderOnAFrog
Pro Angler
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Pro Angler
Joined: Dec 2010
Posts: 754 |
but you don't agree with him.
You’re going to blow his mind Bob You're right. I'm going to go argue with a wall. Equally incompetent but not nearly as confident.
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Re: Brisket help
[Re: Derek 🐝]
#13278880
09/12/19 07:23 PM
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Joined: Feb 2013
Posts: 38,565
Frank the Tank
TFF Guru
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TFF Guru
Joined: Feb 2013
Posts: 38,565 |
All this meat talk is giving me the sweats. I stay sweaty D
Jesus loves all of us
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Re: Brisket help
[Re: 5PounderOnAFrog]
#13278884
09/12/19 07:25 PM
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Joined: Feb 2013
Posts: 38,565
Frank the Tank
TFF Guru
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TFF Guru
Joined: Feb 2013
Posts: 38,565 |
Someone is trying really hard to not be wrong Just splitting hairs. JayC likes to correct people (or try to) so i was just returning the favor. I wasn’t correcting anyone, just stating what is common knowledge amongst anyone who likes to cook brisket, so go find a brick wall and continue arguing with it. The guy asked for tips and many offered some great tips. Its no secret that you rub many people the wrong way. And i was just stating that your idea of common knowledge is incorrect. You rub me the right way J..... holla
Jesus loves all of us
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Re: Brisket help
[Re: Jpurdue]
#13278885
09/12/19 07:26 PM
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Joined: Jul 2007
Posts: 50,891
Trickster
Super Freak
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Super Freak
Joined: Jul 2007
Posts: 50,891 |
Is there a simple formula for all this?
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Re: Brisket help
[Re: 5PounderOnAFrog]
#13278887
09/12/19 07:26 PM
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Joined: Jan 2008
Posts: 41,939
Ghost4BH
TFF Guru
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TFF Guru
Joined: Jan 2008
Posts: 41,939 |
but you don't agree with him.
You’re going to blow his mind Bob You're right. I'm going to go argue with a wall. Equally incompetent but not nearly as confident. Brick wall or concrete wall? Maybe find a wall in a BBQ restaurant and argue with it. Hey at least the OP can read your post to know what exactly not to do. It’s a round-a-bout way of helping him out I guess.
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Re: Brisket help
[Re: Frank the Tank]
#13278890
09/12/19 07:28 PM
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Joined: Jan 2008
Posts: 41,939
Ghost4BH
TFF Guru
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TFF Guru
Joined: Jan 2008
Posts: 41,939 |
You rub me the right way J..... holla That’s HAWT!!
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