SRF Wagyu Brisket meets MAK

FLBentRider

FLBentRider

New member
I've got a 14-17lb brisket on the way.

The last one I did camping in my propane smoker.

I'm thinking only going to 180F internal on this one, the question is timing...

I want it ready for Sunday afternoon NFL playoff action, probably serve between games around 1600 EST.

I was thinking to start it around 2100 Saturday night, on "Smoke" and crank the temp up to 225F or so around 0800 in the morning.

The other option is to start it around 0500 Sunday morning.

I will FTC it if it is done early.
 
FLBentRider

FLBentRider

New member
It turned out Great!

An IT of 180F was reached at 1100, I FTC'd it until 1600 - sliced and served.

Wow. what a brisket!
 
FLBentRider

FLBentRider

New member
Snake River Farms American Wagyu Brisket, 14.76lbs
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Wild Willy's #1
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Into the MAK - four hours on SMOKE, then 200F
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IT 180F - into FTC it goes this was around 11:00AM
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Buffalo chicken dip
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Brisket out of FTC
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Plated with baked corn and roasted potatoes
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FLBentRider

FLBentRider

New member
I do the brisket fat down. I have the point wrapped up in the fridge, I have not dealt with it. Next time I will separate the point before cooking, although is is pretty easy with gloves after.
 
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