Kobe Beef Brisket!

[mdwest]

Life just got a whole lot better!

at exactly 8am.... an 8lb, Kobe (Wagyu) beef brisket went on the smoker... it got trimmed, rubbed down with my secret dry rub, vaccuum sealed, and put in the fridge 72 hours ago...

using hardwood (oak) and apple wood only as a heat source.. no charcoal or gas here!.... using a mopping sauce of apple cider vinegar, apple juice, and coca-cola....

this is going to be one bad a$$ brisket (in about 10 hours)...

fire is holding at 225 degrees.. remote digital thermometer is set for 190 degrees..

woooohoooooo!!!!!!!!

 

[Chrisso]

Oh holy sweet nekid baby jeebus!!

 

[zama80]

I'm sure that Southwest has a flight toTN today. Yeah, I can there in 8 hours or so

 

[aea6574]

Simply WOW, I imagine that will be perfect.

Best regards, Tony

 

[mdwest]

Yeah, I can there in 8 hours or so

just bring a couple of sticks... and come on in!

having a couple of friends over tonight for the UFC event... thought we would spoil ourselves...

pulling the macallen out of the liquor cabinet.. picked up a bunch of sam adams octoberfest... and will be firing up an anejo in a late night celebration when Condit wins

going to be a good night...



just checked the fire... its snuck up to about 245 degrees on me... but thats manageable.. brought it back down to 225 with little effort... just gotta hold steady for about another 8... then rest it for about an hour.. then CHOW TIME!

 

[mdwest]

2 hours in... looking good...

mopping sauce starts now...

 

[thejavaman]

That looks really good.

 

[CigarGavin]

damn, thats some good eats right there!! gonna be quite a night

 

[ironchefscott]

Don't forget to post the cut open pics. I want to see the smoke ring! Looks great though!

 

[mdwest]

will do on the cut

4 1/2 hours on the smoker so far... about 4 1/2 more to go...

 

[ironchefscott]

Looking better than the last pic......oh how I love the transformative powers of low heat and smoke!

 

[mdwest]

a little over 6 1/2 hours now... letting the fire cool to about 200 degrees now... and will start the "texas cheat" at about the 8 hour mark...

should be ready to pull off the smoker at about 5PM (after 9 hours of cook time)...

 

[Scroni]

O....M.....G..... I'm really jealous, that looks deliscious!!

 

[Robertsndr68]

Holy hell man. That barely looks legal.

 

[mdwest]

and she's done!

letting it rest for about an hour.. then will give it a slice....

enjoyed an LP Undercrown while cooking... Anejo reserved for later tonight...

 

[Fox06WRX]

:drool:

 

[SDShark]

My God that looks delicious! Turkey who? haha.

 

[Zen Smoker222]

That's the sexyist piece of meat I have ever seen.....where do you even acquire a Kobe brisket?

 

[zama80]

Boy Howdy does that look yummy!

 

[Starz26]

That's the sexyist piece of meat I have ever seen.....where do you even acquire a Kobe brisket?

Who would have thought, Saks

http://www.saksfifthavenue.com/main/ProductDetail.jsp?PRODUCT<>prd_id=845524446495339&CAWELAID=1357951996&cagpspn=pla&site_refer=GGLPRADS001