Is that a cut from a butchers knife straight down the middle??
okay... I'll do my best to respond.
Re: butchering, I had taken out a lot of the deckle fat... Looks worse than it is, it made a tasty treat!
What did you cook on? A
: Wes home made offset
Um between 150*f and 400*f, honestly for a few hours there I was running both the hog cooker and offset while the guys catered... The hog cooker is a lot of work and I got it just about the time the ambient went from 20*c to 5*c! Just couldn't make enough coals for the hog cooker and made the mistake of taking some from the offset.... Anyway, got it sorted right about the time Wes got back!
: Mate honestly about 20 hours total in the cooker
: Fuck no
Beers consumed during cook?.... A
: bought a slab of coopers, it was empty by 5am
I think 60 days on grain makes it a grain fed brisket. Was there noticable marbling or was it lean?A
: Reasonable, I'd say MBS 2~ I wouldbt agree on the grain fed part, "access to grain" versus "finished on grain"
The size of this brisket would suggest an ox but I did not think they were in production for that long. How old was the beast before slaughter?A
: 3 years at slaughter
I ask because I think this is a significant development in beef production and can be a game changer in this country. Gina Rinehart is now the biggest producer of "wagyu" in Australia and for me that is enough reason to never cook it ( not that I ever would
) and a point of difference is always welcomeA:
Lololol I love it... Valid points! Still playing with it and yet to provide feedback on the second one! I'll cook it Saturday I think then revert to the meatman with feedback!
Massive congrats!! to those who had the balls and invested their time and money into this
Definitely mate... Definitely!