Test batch of Chuck roast before I smoke the Waygu
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Dave R injected and rubbed. I put celery seed on one…they say it adds to a larger smoke ring.
Rested overnight in the fridge, just a backyard recipe. Smoked on indirect heat using high heat method and the 3-2-1 process. 3 hours to get through the stall, I went to 160 internal. 2 hours wrapped with injection solution and butter at 200-260 until it was tender and hit 205-210 internal. 1 hour in a hotel pan and covered with towels. Awesome ready for the Wagyu. -
Dave R injected and rubbed. I put celery seed on one…they say it adds to a larger smoke ring.
Rested overnight in the fridge, just a backyard recipe. Smoked on indirect heat using high heat method and the 3-2-1 process. 3 hours to get through the stall, I went to 160 internal. 2 hours wrapped with injection solution and butter at 200-260 until it was tender and hit 205-210 internal. 1 hour in a hotel pan and covered with towels. Awesome ready for the Wagyu. -
This post is deleted!
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Dave R If you are having issues posting photos you can email them to me at jonathon@waltonsinc.com and I will post them.
Joe Hell The Celery Seed will help with the smoke ring because of its helping cure it. We will be covering this in upcoming segments but it is pretty fascinating even if it is a bit technical.
Dave that looks awesome and a test batch before messing with Wagyu is a good idea, no reason to do anything but the best on that. Let me give you my thoughts on wagyu though. A long time ago I had a customer send me a decent amount of wagyu beef and I had always heard of it but never cooked with it before. He sent me two hangar steaks and I decided to try one first. I had never had one so I looked up a good marinade to use with it and used that, it was excellent and I was happy with it…until I tried the hangar with just salt and pepper! That was 10x better than the one I used the marinade on. Now, that was a hangar not a brisket so maybe it is different, as on the KC strips he sent me I used Ultimate Steak and Roast and it was amazingly good.
Just wanted to share that experience with you but having said that I still think you are doing the right thing just something to consider.
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Dave R Sounds delicious! I might have to try the celery seed trick. I have never had an ‘acceptable’ smoke ring in opinion.
Joe Hell the natural nitrates/nitrites in the celery seed are supposed to add the the smoke ring. Similar to the results of using Prague powder, without the potential for chemical aftertaste. I couldn’t even tell the seeds we’re on the “mock” brisket.
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Joe Hell the natural nitrates/nitrites in the celery seed are supposed to add the the smoke ring. Similar to the results of using Prague powder, without the potential for chemical aftertaste. I couldn’t even tell the seeds we’re on the “mock” brisket.
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I picked up couple Prime Wagyu Briskets and wanted to do a test run with the injection solution with cold phosphate.
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Joe Hell the natural nitrates/nitrites in the celery seed are supposed to add the the smoke ring. Similar to the results of using Prague powder, without the potential for chemical aftertaste. I couldn’t even tell the seeds we’re on the “mock” brisket.
Dave R I had heard about the celery seed years ago but was skeptical. I was just about to ask about the flavor as Celery seed can be overpowering at times. That’s probably what kept me from experimenting years ago. Most of my celery seed experience comes from ruining Bloody Mary’s by using too much. lol
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Dave R I had heard about the celery seed years ago but was skeptical. I was just about to ask about the flavor as Celery seed can be overpowering at times. That’s probably what kept me from experimenting years ago. Most of my celery seed experience comes from ruining Bloody Mary’s by using too much. lol
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Dave R Yes…a LITTLE! lol.
In fact, I the used the Bloody Mary seasoning on some jerky recently and it was the celery seed that I wasn’t fond of. The results were bloody mary-ish but the celery was very pronounced. For my next batch I am going to add a little of the Garlic & Pepper, Habanero Lime and Gigawatt seasonings, some Worcestershire and Horseradish. Everyone has their own idea of a perfect Bloody Mary. Those ingredients should help me achieve that.
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For anyone interested Dave R sent me the photo and I added it to his post above. Looks very good, glad I already ate lunch or Id be back off to find some meat somewhere around here!
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Dave R If you are having issues posting photos you can email them to me at jonathon@waltonsinc.com and I will post them.
Joe Hell The Celery Seed will help with the smoke ring because of its helping cure it. We will be covering this in upcoming segments but it is pretty fascinating even if it is a bit technical.
Dave that looks awesome and a test batch before messing with Wagyu is a good idea, no reason to do anything but the best on that. Let me give you my thoughts on wagyu though. A long time ago I had a customer send me a decent amount of wagyu beef and I had always heard of it but never cooked with it before. He sent me two hangar steaks and I decided to try one first. I had never had one so I looked up a good marinade to use with it and used that, it was excellent and I was happy with it…until I tried the hangar with just salt and pepper! That was 10x better than the one I used the marinade on. Now, that was a hangar not a brisket so maybe it is different, as on the KC strips he sent me I used Ultimate Steak and Roast and it was amazingly good.
Just wanted to share that experience with you but having said that I still think you are doing the right thing just something to consider.
Jonathon thanks for the info. I’m lucky, my neighbor raises Wagyu, actually it is Akausi, so I have been working with it. I plan on making some snack sticks with your Willie’s seasoning. I have also been making pastrami and it’s unbelievable.
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Jonathon thanks for the info. I’m lucky, my neighbor raises Wagyu, actually it is Akausi, so I have been working with it. I plan on making some snack sticks with your Willie’s seasoning. I have also been making pastrami and it’s unbelievable.
Dave R My neighbors ‘raise’ (yell at) their yappy little dogs all the time. I’ve considered turning them into a cured meat product but I’m afraid it would hardly be a snack. I’ve always said that if you can eat a dog in one sitting, it’s not really a dog. At that point might as well be a cat.
(for the record, I don’t actually eat domesticated animals or feral cats)
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Dave R My neighbors ‘raise’ (yell at) their yappy little dogs all the time. I’ve considered turning them into a cured meat product but I’m afraid it would hardly be a snack. I’ve always said that if you can eat a dog in one sitting, it’s not really a dog. At that point might as well be a cat.
(for the record, I don’t actually eat domesticated animals or feral cats)
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Dave R If you are having issues posting photos you can email them to me at jonathon@waltonsinc.com and I will post them.
Joe Hell The Celery Seed will help with the smoke ring because of its helping cure it. We will be covering this in upcoming segments but it is pretty fascinating even if it is a bit technical.
Dave that looks awesome and a test batch before messing with Wagyu is a good idea, no reason to do anything but the best on that. Let me give you my thoughts on wagyu though. A long time ago I had a customer send me a decent amount of wagyu beef and I had always heard of it but never cooked with it before. He sent me two hangar steaks and I decided to try one first. I had never had one so I looked up a good marinade to use with it and used that, it was excellent and I was happy with it…until I tried the hangar with just salt and pepper! That was 10x better than the one I used the marinade on. Now, that was a hangar not a brisket so maybe it is different, as on the KC strips he sent me I used Ultimate Steak and Roast and it was amazingly good.
Just wanted to share that experience with you but having said that I still think you are doing the right thing just something to consider.
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