Woodtick Posted May 12, 2019 Share Posted May 12, 2019 6 minutes ago, Angry ginger said: i don't think the wagyu is worth it not much better than regular. local place does both He was sold out until Tuesday on the regular and had five or six wagyu sitting in the cooler. So there is probably some truth to that. Quote Link to comment Share on other sites More sharing options...
f7ben Posted May 12, 2019 Share Posted May 12, 2019 8 minutes ago, Angry ginger said: i don't think the wagyu is worth it not much better than regular. local place does both Yah....I'm paying about 3.50lb for whole Choice packers and the I cant tell the difference between them and the prime I have bought 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 12, 2019 Share Posted May 12, 2019 I’ve never had the waygu brisket so I can’t say one way or another. Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted May 12, 2019 Share Posted May 12, 2019 1 hour ago, Angry ginger said: i don't think the wagyu is worth it not much better than regular. local place does both I've only had it once, and it was far superior to a comparable cut of Angus. I wish it would catch on better here, what we need is a crossbreed with Angus so we can have the carcass and ruggedness of the Angus but the meat qualities of Wagyu. Neal Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted May 12, 2019 Share Posted May 12, 2019 1 hour ago, Woodtick said: I’ve never had the waygu brisket so I can’t say one way or another. That seems to me like a pretty decent Wagyu price even for low A grades. Neal Quote Link to comment Share on other sites More sharing options...
f7ben Posted May 12, 2019 Share Posted May 12, 2019 10 minutes ago, NaturallyAspirated said: I've only had it once, and it was far superior to a comparable cut of Angus. I wish it would catch on better here, what we need is a crossbreed with Angus so we can have the carcass and ruggedness of the Angus but the meat qualities of Wagyu. Neal I just cant see it making any difference at all in a brisket. Steak for sure but not something you are going to cook slow for 20 hours 1 Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted May 12, 2019 Share Posted May 12, 2019 Just now, f7ben said: I just cant see it making any difference at all in a brisket. Steak for sure but not something you are going to cook slow for 20 hours i've had the american wagyu steak and it's good, i just didn't think the brisket is worth the upcharge. Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 12, 2019 Share Posted May 12, 2019 Thanks for your help #snakemethodfuckstickthatdoestevenownacrockpotandgetsabadwrap. 1 1 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted May 12, 2019 Share Posted May 12, 2019 40 minutes ago, f7ben said: I just cant see it making any difference at all in a brisket. Steak for sure but not something you are going to cook slow for 20 hours The meat texture itself is more likely to be tender. Which in most cases is desirable. Temperature and length are not the only components, the physical makeup of the meat matters as well. Poor loin versus pork butts for example. Neal Quote Link to comment Share on other sites More sharing options...
f7ben Posted May 12, 2019 Share Posted May 12, 2019 7 minutes ago, NaturallyAspirated said: The meat texture itself is more likely to be tender. Which in most cases is desirable. Temperature and length are not the only components, the physical makeup of the meat matters as well. Poor loin versus pork butts for example. Neal The vast majority of competition brisket smokers are using prime or choice. Waygu is a gimmick according to most and I've paid a lot of attention. Like I said....in a steak for sure. I'd bet a weeks pay you'd be hard pressed to tell the difference in a brisket Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 12, 2019 Share Posted May 12, 2019 23 minutes ago, f7ben said: The vast majority of competition brisket smokers are using prime or choice. Waygu is a gimmick according to most and I've paid a lot of attention. Like I said....in a steak for sure. I'd bet a weeks pay you'd be hard pressed to tell the difference in a brisket Looks like we have ourselves a FS smoke off. Get your place ready @jammin, the shit is about to go down. 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted May 12, 2019 Share Posted May 12, 2019 34 minutes ago, Woodtick said: Looks like we have ourselves a FS smoke off. Get your place ready @jammin, the shit is about to go down. nobody stands a chance....I'm legit Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 12, 2019 Share Posted May 12, 2019 2 hours ago, f7ben said: nobody stands a chance....I'm legit I’m going to take you out the night before. You are going to wake up with your head spinning, covered in glitter,and full of shame. You won’t stand a chance Lipshits. Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 12, 2019 Share Posted May 12, 2019 I forgot how easy the snake method is @ckf I picked this up while picking up the wife’s hanging flower baskets that she will never water. I didn’t know they made apple wood. Typically, I always use lump charcoal. 2 Quote Link to comment Share on other sites More sharing options...
f7ben Posted May 12, 2019 Share Posted May 12, 2019 2 hours ago, Woodtick said: I’m going to take you out the night before. You are going to wake up with your head spinning, covered in glitter,and full of shame. You won’t stand a chance Lipshits. That's called Tuesday motherfucker Quote Link to comment Share on other sites More sharing options...
dz246 Posted May 12, 2019 Share Posted May 12, 2019 I've cooked a couple wagyu briskets. Only real difference I noticed was they were done a little faster. 1 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted May 12, 2019 Share Posted May 12, 2019 12 minutes ago, dz246 said: I've cooked a couple wagyu briskets. Only real difference I noticed was they were done a little faster. That makes sense, being the fat distribution is much finer. Neal Quote Link to comment Share on other sites More sharing options...
f7ben Posted May 12, 2019 Share Posted May 12, 2019 17 minutes ago, NaturallyAspirated said: That makes sense, being the fat distribution is much finer. Neal Agreed Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 12, 2019 Share Posted May 12, 2019 49 minutes ago, f7ben said: That's called Tuesday motherfucker I have mad skills dickdrip. I’m not impressed with your flea market vendor smoke trailer. I do quality not quantity. You will be killing yourself after I’m done with you. Make a will for your family. 6 hours on a Weber 18” Kettle lipshits. Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted May 12, 2019 Share Posted May 12, 2019 1 minute ago, Woodtick said: I have mad skills dickdrip. I’m not impressed with your flea market vendor smoke trailer. I do quality not quantity. You will be killing yourself after I’m done with you. Make a will for your family. 6 hours on a Weber 18” Kettle lipshits. Need a nice wood cutting board. Neal 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 12, 2019 Share Posted May 12, 2019 3 minutes ago, NaturallyAspirated said: Need a nice wood cutting board. Neal I have a old school one that slides out of our cabinets. The wife doesn’t want me to use it and get it dirty. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member steve from amherst Posted May 12, 2019 Platinum Contributing Member Share Posted May 12, 2019 1 minute ago, Woodtick said: I have a old school one that slides out of our cabinets. The wife doesn’t want me to use it and get it dirty. That concept was already old when Mainecat was young. Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 12, 2019 Share Posted May 12, 2019 Just now, steve from amherst said: That concept was already old when Mainecat was young. So Quote Link to comment Share on other sites More sharing options...
f7ben Posted May 12, 2019 Share Posted May 12, 2019 7 minutes ago, Woodtick said: I have mad skills dickdrip. I’m not impressed with your flea market vendor smoke trailer. I do quality not quantity. You will be killing yourself after I’m done with you. Make a will for your family. 6 hours on a Weber 18” Kettle lipshits. Dude....people be spitting your food out to get a bite of mine and payin for it. I'll just get a big sign and hang it over your cook tent that says "smoked with electricity" and every will point and laugh and throw rotten veggies and call you a faggot. Motherfucker....your skills are 1 step above crockpot. You're like the fucking instapot of smoking food. Motherfucker.....you had to ask a guy who cooks ribs in a fucking crockpot how you should cook ribs Kill yourself DROPS MIC!1 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member steve from amherst Posted May 12, 2019 Platinum Contributing Member Share Posted May 12, 2019 3 minutes ago, Woodtick said: So So people stopped using them for the exact reason your wife dosnt want you to use it. Quote Link to comment Share on other sites More sharing options...
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