Went through the stall quickly I guess since it’s Wagyu? Had a hard time trimming and cut too much but it was delicious
by YakOk255
4 Comments
colorgreens
yummy
Appropriate-Disk-371
16lb Wagyu? I’d probably fist that too. First time for everything!
Chyort1
Don’t be fisting your brisket, no matter how good it looks! Lol
markbroncco
Nice work! Wagyu going through the stall quickly makes sense, all that intramuscular fat helps lubricate through the stall. The higher fat content means less moisture evaporation, which is why you didn’t sit at 160-170° for hours like some cuts.
4 Comments
yummy
16lb Wagyu? I’d probably fist that too. First time for everything!
Don’t be fisting your brisket, no matter how good it looks! Lol
Nice work! Wagyu going through the stall quickly makes sense, all that intramuscular fat helps lubricate through the stall. The higher fat content means less moisture evaporation, which is why you didn’t sit at 160-170° for hours like some cuts.