Had to brag for a second, so forgive me. I started smoking a 14ish pound wagyu brisket last night at 10 pm. It got wrapped at 11 am this morning at 169 and pulled off at 5:45 for dinner at 7. I’ll let pictures speak for themselves — it turned out great!

Did a slightly abnormal delivery with tacos. Accompanied it with freshly grated cotija and homemade pickled serranos and onions

Seems legit

That looks hella good.

Is wagyu worth it when it comes to briskets?

Yeah, that looks real good!

Yep, that looks good AF. Good job dude.

Would eat the hell out of that.

I thought no, but I had to try it. I was pleasantly surprised by this mainstream wagyu from HEB. I got a full coffee can of tallow out of it too!

Great color. What you cook it on. ???

Looks CRAZY good!!!

Definitely a pellet smoker

Yep, haters gonna hate. This was cooked on a Yoder

I’d hit that

Knew it!! I bet if you lead with that there wouldn’t be as many people high fiving

There’d be a bunch of haters talking trash

Don't you know, pellet smokers are crap -- they can't cook a good jalapeno popper much less a brisket!

Cool, I've been tempted to try one.

Oh heck yes, that looks delicious

Looks great. I personally don't cook with a pellet smoker, but if those are the results, I'm not going to shame anyone that uses one.

Although, I will say that we went over to a friend's house for brisket on Friday night before HS football. My buddy's Traeger wouldn't ignite on Thursday night when he attempted to get his brisket going. So they cooked it in the oven and it was the blandest brisket I've had in a long time. He attempted to fix it and couldn't get it going, he has no idea why it wouldn't start.

I'd eat that.

Same thing happened to my neighbor a few years ago, he figured out it was the heating element that crapped out on it.

Did you do anything artificial to get the smoke ring, or is that a natural smoke ring?

I've heard of a few workarounds.

Brisket tacos look to be the bomb!

Red meat when cooked turns brown when it gets over 140 degrees. However, when smoke (specifically nitric oxide), penetrates the meat (specifically myoglobin), it retains the red color. The longer you have smoke on meat less than 140 degrees, the better the ring. Once the meat gets over 140, the magic stops.

So if you want a good smoke ring, get your brisket really cold in the refrigerator, put it in the smoker cold and get the smoke on it ASAP, keep temp low, the longer meats stays below 140 the better the ring. It is really just a cosmetic thing, a good ring does not add any flavor.

Roger, roger.... yeah I get a decent smoke ring, but I put my brisket in at room temp, and fat side up. So neither one of those things promote a smoke ring. I've heard of other things that you can put on a brisket to promote a smoke ring. Just wondering if he used any of those methods.

I get a great smoke ring with my masterbuilt gravity. Most guys are using one split surrounded by lump or charcoal.