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Welcome from me as well! I’m really looking forward to trying this stuff…the wet aged sample steaks they sent were pretty much fantastic. Next Saturday is the 30-day mark when we open the first of the strip loins….its getting hard to wait! I’ll reverse sear, removing at 115 internal temp for a 30-45s sear on each side at high temp….usually hits right at rare to medium rare 🙂
We actually found out something INTERESTING this weekend…the guy that went in on all this with me was using some of the fantastic ground beef we got to make burgers and his wife looked at the package and laughed…as it turns out, his wife’s mom is 2nd cousins to Larry Strube (owner of Strube Ranch). My friend’s wife has spent time on the ranch! Small world…
I do have a question about the brisket…we did one of the two briskets a couple of weekends ago (wet aged). We found it to be too greasy. I cooked it faster than I would have liked to (on at 7 AM, off at 6 PM, started around 225, ramped to 275 or 300 towards the end). I was thinking that after dry aging the other one, I’d cook it much slower at a much lower temp like you suggested. Do you have any other suggestions for these Wagyu briskets? They seem to have a LOT more marbling than I’m used to with brisket and I’m wondering how else I might modify the cook to get the best results.