Smoked Wagyu Brisket on the Oklahoma Joes Reverse Flow
Published 2024-04-17
I low smoked this baddie at 250 degrees and it was probe tender in 7 HOURS!!!!! Big shout out to @themeatswadl for your AMAZING food resting product! Go check them out and show them some love! Always smoking on a āŖ@OklahomaJoesSmokersā¬ smoker! If you have any questions leave them down below!
**I forgot to mention if you decided to tilt your brisket you can lightly cover darker areas with foil to prevent those certain spots from overcooking!
#bbq #brisket #smokedmeat #wagyu #bbqlovers
All Comments (21)
-
Wow, looks amazing ... Nice job!
-
you trimmed the hell out of that brisket lol
-
Nice cook Brigie. That brisket looked amazing. šš
-
That's absolutely amazing
-
Just found your channel. Really enjoyed the brisket and the half chicken videos. I am new to grilling & smoking at 1 year in. I would really enjoy your take on ribs or pork shoulder. Appreciate what you do.
-
Learn something new everyday! Great video! š„š„
-
Looks great. I have a wagyu brisket in my freezer right now. I also have the same cooker. Cheers.
-
As has been said, very nice video, and the results are even better. I always get Wagyu tallow from Amazon / Chicago packing and smoke that. It's also what I use when wrapping with the paper. As an aside, believe it or not I let mine rest overnight at 150 degrees in the bottom of my oven. It works every time, and I don't have to start the cook at a very early hour. I use the smoked brisket fat when frying potatoes, mix a little with ground meat, sausage, etc.
-
š Well done!
-
I just bought an Oklahoma Joe Highlander. Canāt wait to get started using it this weekend! Hopefully I can turn out some great looking briskets like yours!
-
Very informative and explanative. Video quality is actually very good. I was wondering why you have very little subs, and I saw you just started. I loved this video, and I subbed. I cannot wait to see you catapult your YT!
-
Looks phenomenal! So you were able to get above the stall point without covering it? Thats crazy. Any reason you donāt cut the point cut horizontally then cut each piece against the grain? Sometimes I use the beef tallow and make a like a sweet brisket au jus out of it. Food for thought. Thanks for sharing. šš
-
this looks amazing
-
I agree a thin fat cap on point that way all fat is rendered you wonāt lose moisture on a high quality brisket great job!
-
Very good video and delicious looking brisket. You gotta take a bite though!
-
Love this vid, it looks incredible to be honest, wish you couldāve shown how you set up your wood and the type of wood you used in the fire box. Also show what you did for the thermal stall the brisket usually goes through. Like did you raise the temp and if so at what point ? Again amazing vid, thank you šš¾
-
That looks awesome. And thank you for the detail on the trimming, I am always scared I will screw it up.
-
Oh my effing god that made me hungry...
-
Great video! That brisket looks š„š„š„
-
Nice job! ive been getting ads on snake river farms brisket i might have to finally pick one up!
