My first unicorn brisket....

[motabbq]

After 8 hrs still warm enough to eat...



Plenty of leftovers.



Dinner time...



Washing it down with some Mexican Martinis...


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[motabbq]

I may vacu seal some since it is Wagyu. Looks like it rendered fat very nicely as I commented on an earlier post... I observed during the cook that more grease was flowing... The fat on top mixing with the salt, pepper made a nice savory layer... The fat overall has a slightly different/distinct taste not in a bad way. It was just as tasty as a well done prime. This is my first Wagyu so I definitely think 225 to 250 should be the way to go... I did have literally a paper thin layer of crunch on the bottom 30% of the flat... but the flat itself was soft and moist.... nothing on this brisket was dry.... The marbling and rendering gave it a pleasing texture and flavor.... seemed beefier?? Yeah I agree how can it be beefier????



This is the fat between the point and flat. Not to much. The other fat on the leftovers would likely be eaten by most folks...

The point itself as you can see here is pretty long...





Will I be switching to Wagyu? Nah a good prime can be just as good. I think I will on occasion buy a Wagyu as a treat. I do recommend to anyone that loves brisket to try it at least once.. I have a 20 lb to do up for the wife’s bday the first week of March.




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[motabbq]

Oh yeah the plate ribs were not even touched tonight....


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[Rambo]

Sounds good, looks good

[TwoGuysBBQ]

That Brisket looks like absolute Perfection and those ribs are money

[bsooner75]

Really nice looking cook and well stated observations. You answered one of my key questions on if it was worth the difference in price.

Thanks for posting this!


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[spacetrucker]

[TexMike]

My chef salad just lost it's luster after seeing those pictures!