It wasn’t wagyu, but i have smoked brisket from costco on numerous occasions. If you’ve never smoked before, there is a bit of an expensive learning involved, but so worth it, imo.
sevenoutdb
Smoke it very carefully.
Supplies:
“Full Packer” Brisket Smoker/fuel/pellets (15-18 hours of fuel) Yellow mustard Kosher salt / coarse ground pepper Very sharp knife Wide roll butcher paper or foil (ye olde Texas crutch) Meat Thermometer Slather (bark binder) – French’s yellow mustard Rub – 1/2 kosher salt 1/2 coarse ground black pepper (I would not use garlic, cayenne, onion powder or sugars on this high quality of meat) Spritz – some mixture of beef stock, water and apple cider vinegar
Steps: Trim off all the “deckle” (hard, non-rendering fat) – SAVE THE TRIMMINGS/FAT!!!
Trim off any grey colored meat on the edges
Leave the soft fat to no less than 1/4” to 3/8” (it would be criminal to trim that much off this high quality meat)
Remove any visible silver skin (stays chewy and no good after the cook)
Try to get it into a smooth almost aerodynamic shape (Aaron Franklin suggested you trim until you have some kind of smooth contours like a lopsided car shape)
As for the smoking part – that depends on your setup. I will say this though:
Place the meat fat side down and with point meat facing the heat source.
Check on the meat every 15-25 minutes – if it looks a little dry – it’s dry – spray that mofo until it’s moist again.
Smoke until the meat hits 165-170F then pull it and wrap it (Imagine tucking it into one of the those triangle shaped paper footballs – not the shape but the tightness and tucking neatness). Some cover the meat here (under the paper…) with extra tallow or butter at this point for extra richness/moistness.
Back in the smoker until you hit 202-203F (205F is LIES!!!) then put it immediately into a cooler with a baking tray or casserole dish at the bottom (or you will be scrubbing grease out of your cooler). Let it chill for at least an hour (it will still be hot).
Then…. THEN… you can eat it.
If you wanna be cool, do the little douchie test where you cut a straight 1/4” slice in the middle of the flat and see if it bends over your finger.
Enjoy!!!
7itemsorFEWER
Yeah great strain I got stoned af
First_Marionberry946
They are amazing and the price is great! That is a must buy. You will not regret it
Far_Violinist6222
I’ve smoked about 5 of these from Costco. Amazing
fitnessCTanesthesia
It’s 6.99 at Sams club for snake river farms here, never seen wagyu at my Costco, they don’t even have prime (Tampa area). It’s new and I havnt tried it yet. Good luck!
8 Comments
No I think you’ll be the first 🤙🏽
That’s a killer price
It wasn’t wagyu, but i have smoked brisket from costco on numerous occasions. If you’ve never smoked before, there is a bit of an expensive learning involved, but so worth it, imo.
Smoke it very carefully.
Supplies:
“Full Packer” Brisket
Smoker/fuel/pellets (15-18 hours of fuel)
Yellow mustard
Kosher salt / coarse ground pepper
Very sharp knife
Wide roll butcher paper or foil (ye olde Texas crutch)
Meat Thermometer
Slather (bark binder) – French’s yellow mustard
Rub – 1/2 kosher salt 1/2 coarse ground black pepper (I would not use garlic, cayenne, onion powder or sugars on this high quality of meat)
Spritz – some mixture of beef stock, water and apple cider vinegar
Steps:
Trim off all the “deckle” (hard, non-rendering fat) – SAVE THE TRIMMINGS/FAT!!!
Trim off any grey colored meat on the edges
Leave the soft fat to no less than 1/4” to 3/8” (it would be criminal to trim that much off this high quality meat)
Remove any visible silver skin (stays chewy and no good after the cook)
Try to get it into a smooth almost aerodynamic shape (Aaron Franklin suggested you trim until you have some kind of smooth contours like a lopsided car shape)
As for the smoking part – that depends on your setup. I will say this though:
Place the meat fat side down and with point meat facing the heat source.
Check on the meat every 15-25 minutes – if it looks a little dry – it’s dry – spray that mofo until it’s moist again.
Smoke until the meat hits 165-170F then pull it and wrap it
(Imagine tucking it into one of the those triangle shaped paper footballs – not the shape but the tightness and tucking neatness). Some cover the meat here (under the paper…) with extra tallow or butter at this point for extra richness/moistness.
Back in the smoker until you hit 202-203F (205F is
LIES!!!) then put it immediately into a cooler with a baking tray or casserole dish at the bottom (or you will be scrubbing grease out of your cooler). Let it chill for at least an hour (it will still be hot).
Then…. THEN… you can eat it.
If you wanna be cool, do the little douchie test where you cut a straight 1/4” slice in the middle of the flat and see if it bends over your finger.
Enjoy!!!
Yeah great strain I got stoned af
They are amazing and the price is great! That is a must buy. You will not regret it
I’ve smoked about 5 of these from Costco. Amazing
It’s 6.99 at Sams club for snake river farms here, never seen wagyu at my Costco, they don’t even have prime (Tampa area). It’s new and I havnt tried it yet. Good luck!