Grill-Share

for the love of grilling

Waygu Brisket

Does anyone out there know where I can find Waygu Briskets cheaper than $3.95/lb.?

paradisemeats.com

I am going to finish no less than second place in all 3 of my Fantasy Football Leagues ($$$$$!!!) and am going to treat my self to some of the finest beef on this planet! Any advice on, purchase, cooking time, technique, or seasoning would be appreciated!
Thanks one and all!

Replies to This Discussion

Permalink Reply by Tom Porter on December 27, 2009 at 6:32pm

Hi

Well, first off. Price doesn't guarantee it is going to be good. In fact I've paid a lot more for angus than that which was decent and less for angus that was better.

What I think you need to do is research aging , and how the animal was raised. Just because it is Waygu by breed doesn't mean it's raised right. There are so many factors that go into the marbling and it all ties back to liniage of the sire/dame

There are many companies like Paradisemeats who sell product online, and you can not guarantee what you get is aged.
I'd check into what your getting for sure, but for $4 a pound try it and see.

Permalink Reply by JOHNNY W on December 28, 2009 at 12:44am

Thanks for the info. Tom.
Like you said, it is more than the price but at $4 a pound, I think it is worth the risk.
When I order tomnorrow, I will ask the questions about aging, how it was fed, etc..
When and if I decide to spend the major $$$, I will definitly do my research prior to purchase.
I will post pics of my purchase when it arrives. Be sure to let me know what you think.
Thanks again !

Permalink Reply by michael shawn adams on January 28, 2010 at 9:14pm

Well was it worth it? I am gonna find a Prime brisket next. I had someone give me a Select brisket to cook and the flat was dry, but the point was good.

Permalink Reply by JOHNNY W on January 28, 2010 at 9:59pm

I think it was worth it. The marbling in that thing was incredible. It has a different taste that regular briskets. A richer beefy flavor if that description helps. When I cut into it after a 45 min rest, I still had a small river of juices flowing. Would I order these again? Yeah, maybe like once a year or so for a change of pace from the norm.

michael shawn adams said:

Well was it worth it? I am gonna find a Prime brisket next. I had someone give me a Select brisket to cook and the flat was dry, but the point was good.

Permalink Reply by Dick Drew on April 21, 2010 at 12:59pm

I think that's the going rate. That's what I paid at Paradise Meats a couple of weeks ago. Here's some pics. I think it worth it.

Attachments:

Permalink Reply by JOHNNY W on April 21, 2010 at 2:02pm

Nice pics Dick!
I took a few shots of mine that I have to try to find and post.
What was the pre-cooked weight? Did yours have the point in a wierd place? Mine was almost in the middle of the hunk of meat.

Dick Drew said:

I think that's the going rate. That's what I paid at Paradise Meats a couple of weeks ago. Here's some pics. I think it worth it.

Permalink Reply by Dick Drew on April 21, 2010 at 2:41pm

The brisket did look a little weird, but the flavor was great!

JOHNNY W said:

Nice pics Dick!
I took a few shots of mine that I have to try to find and post.
What was the pre-cooked weight? Did yours have the point in a wierd place? Mine was almost in the middle of the hunk of meat.

Dick Drew said:
I think that's the going rate. That's what I paid at Paradise Meats a couple of weeks ago. Here's some pics. I think it worth it.

Attachments:

3-Peaches Approved.jpg, 172 KB
013-Patti With Brisket.jpg, 240 KB

Permalink Reply by Ruben Villarreal on July 24, 2010 at 6:38pm

Price doesn't matter, just make sure when picking a brisket, that you are able to fold in half, which means it is a meaty brisket.
I, personnally use a dry rub>
when smoking brisket use mesquite, make sure the temp is at 275 degrees before placing the (fat-side up) brisket on the pit.
smoke the brisket for 12hrs,rotaing every 2-2 1/2 hrs. after 6 hours of smoking the brisket take it out,wrap it in foil return to pit for 6 hrs with fat side up .
at the 12th hour remove brisket and let it rest for 1 hr before slicing.

let me know how it came out. FINGER LICKING GOOD! p.s. I usually use hot spices. VOILA! checkout the pic i attached.

Attachments:

texas style brisket.JPG, 556 KB

Permalink Reply by Dick Drew on July 15, 2011 at 10:58am

I wasn't too empressed with Waygu brisket. The first (and last) one that I bought had a 21/2" streak of fat through it. Naturewell brisket (all natural) is much better.