Reply to "Wagyu Brisket"

kengoldenMember

Personally I've only injected a brisket once and I didn't like the way it turned out. Tasted like pot roast to me. Very odd.

The best brisket I ever cooked was a Snake River Farms wagyu. I did nothing to it - just kosher salt and coarse grind black pepper. It wobbled like crazy, was moist all the way through.

There is so much marbling in the wagyu that I don't think you will find it to be dry. I cook them fat side down in the FEC-100.

YMMV

9/30/2011:15 AM

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