Sunday, July 15, 2018

Wagyu Beef Brisket on the Big Green Egg

Summer is in full swing and we recently made the most perfect brisket EVER. We splurged on a wagyu Beef brisket from which is a fabulous locally owned company that delivers farm fresh meats and produce to our door. What's even better is it's owned by an Ursuline high school alum! Go Bears! We also bought the Wagyu brisket full packer pictured above for 4th of July 2019, which we hand trimmed from Snake River Farms. It was outstanding!!

We've made many a brisket on the Big Green Egg and this was hands down the most delicious and successful cook yet.

We simply slathered it in Whataburger mustard (our secret weapon- perfectly balanced acidity for grilling), then generously cracked fresh pepper and Himalayan salt all over. Let it come to room temp about an hour.

We used B & B hickory and brought the temp to 200 degrees. Indirectly cooked this 7 pounder for 11 hours. We sprayed it with Beef stock every hour. Then we wrapped in butcher paper, wrapped in a towel and placed in a cooler and let it rest two hours before slicing.

This truly tasted like MEAT BUTTER. I've never had such a tender and unctuous brisket in my life!  Doesn't get much more Texan than that! Fresh corn on the cobb, my Drunken BBQ Baked Beans wrapped up the whole affair with a gluten free local blueberry pie and fresh whipped cream. Lawd have mercy make the tastiness stop!!!!!!!!

This is the brisket from 2018-we did not trim it, so it was kind of fatty. You can learn trimming skills from Aaron Franklin on you tube.  

 Naughty yet fun mitt my friend gave me ;-)

No comments:

Post a Comment

Thank you for your comment! All comments must be approved by the Beecave Kitchen before posting. Happy Cooking!