Westholme Australian Wagyu
22lbs pre trim 12lbs post trim
Mustard binder and SPG
Started @ 10pm at 180 degrees
Jumped heat to 225 at 7am (temp was 150)
Wrapped at 165 IT at 10am
Poured rendered tallow on top of butcher paper wrapped brisket and jumped heat to 250
By 1245pm IT temp hit 203
Rest on counter for 1 hour to slow/stop cooking process, wrapped in towel and rest in cooler for 5hrs before slicing
15 hour cook and turned out great!
by SlimmJymm
2 Comments
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Nice work mate. Do love our Aussie wagyu , have you got a finished photo?