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WexfordWarrior

WexfordWarrior

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Jun 3, 2025
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What is everybody cooking for the 4th of July. Finally procured a Wagyu Brisket from Wild Fork. Had to sell my boat to do it.LOL.
Rubbing with salt, pepper and a little Carne Asada. Don't tell @82bordeaux .
 
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86PSUPaul

86PSUPaul

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Aug 17, 2017
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A friend of mine is smoking a brisket. I would love to get a taste……. He hasn’t offered so far. Lol
 
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PAgeologist

PAgeologist

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Oct 19, 2021
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I obtained several chuck tender roasts. Any advice on those? Smoke to medium rare or 200?
 
Hlstone

Hlstone

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Oct 11, 2021
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86PSUPaul said:
A friend of mine is smoking a brisket. I would love to get a taste……. He hasn’t offered so far. Lol
Click to expand...
You know you will get a few select slices my friend. 😀

After trimming, I will rub down with SPGO, then inject it with a coffee truffle oil combo.
Smoke at 250 until it hits 195 internal then wrap and put in the cooler for 2 hrs or so.
 
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Hlstone

Hlstone

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Oct 11, 2021
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PAgeologist said:
I obtained several chuck tender roasts. Any advice on those? Smoke to medium rare or 200?
Click to expand...
What I do for Chuck smoked roasts is...

Rub with SPG and rosemary, put roast in 1/2 pan then pour beef broth over it. Then put the pan and roast in the smoker until 165 internal temp. Rest is for 1/2 hour covered with foil.
 
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PAgeologist

PAgeologist

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Oct 19, 2021
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Hlstone said:
What I do for Chuck smoked roasts is...

Rub with SPG and rosemary, put roast in 1/2 pan then pour beef broth over it. Then put the pan and roast in the smoker until 165 internal temp. Rest is for 1/2 hour covered with foil.
Click to expand...
These are different than a regular chuck roast. They're extremely lean and remind me more of a tenderloin vs a chuck roast. They aren't as tender as a tenderloin though.
 
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Hlstone

Hlstone

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Oct 11, 2021
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PAgeologist said:
These are different than a regular chuck roast. They're extremely lean and remind me more of a tenderloin vs a chuck roast. They aren't as tender as a tenderloin though.
Click to expand...
Then I would drape the top of them in bacon and and smoke to 125-130 and rest for 15 mins.
If you want a bit of crust you could also do a reverse sear on them.
 
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PAgeologist

PAgeologist

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Oct 19, 2021
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Hlstone said:
Then I would drape the top of them in bacon and and smoke to 125-130 and rest for 15 mins.
If you want a bit of crust you could also do a reverse sear on them.
Click to expand...
I will definitely give that a try.

I grabbed a couple of regular chuck roasts for today.
 
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WillieTheBrain

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Jun 29, 2025
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i smoked the exact same thing last week - wagyu brisket from Wild Fork.

first time i ever smoked anything. i didn't trim it properly and some of the flat came out a little tough, but overall it was amazing.

Doing beef ribs today.
 
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PAgeologist

PAgeologist

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Oct 19, 2021
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WillieTheBrain said:
i smoked the exact same thing last week - wagyu brisket from Wild Fork.

first time i ever smoked anything. i didn't trim it properly and some of the flat came out a little tough, but overall it was amazing.

Doing beef ribs today.
Click to expand...
Plate ribs are amazing. I wish I could find them around me. Seems like they are a tougher cut to find then tri tips.
 
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PAgeologist

PAgeologist

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Oct 19, 2021
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Hlstone said:
What I do for Chuck smoked roasts is...

Rub with SPG and rosemary, put roast in 1/2 pan then pour beef broth over it. Then put the pan and roast in the smoker until 165 internal temp. Rest is for 1/2 hour covered with foil.
Click to expand...
I seasoned mine same as you do. But I smoked mine for 1 hour. Then put them in the pan with the broth.

Turned out fantastic. Thank you for the tips.
 
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WexfordWarrior

WexfordWarrior

Junior
Jun 3, 2025
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WillieTheBrain said:
i smoked the exact same thing last week - wagyu brisket from Wild Fork.

first time i ever smoked anything. i didn't trim it properly and some of the flat came out a little tough, but overall it was amazing.

Doing beef ribs today.
Click to expand...
Mine was 16 lbs. But nice thick flat. Point needed some trimming. Gave it 7 hours of smoke in the BGE. Hit the stall at 165. Wrapped in peach paper. Took 3 hours to finally hit 200. Into the cooler for an hour. Wow. Best brisket I ever cooked or ate. Hope they go on sale again.
 
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WillieTheBrain

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Jun 29, 2025
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WexfordWarrior said:
Mine was 16 lbs. But nice thick flat. Point needed some trimming. Gave it 7 hours of smoke in the BGE. Hit the stall at 165. Wrapped in peach paper. Took 3 hours to finally hit 200. Into the cooler for an hour. Wow. Best brisket I ever cooked or ate. Hope they go on sale again.
Click to expand...
i'm with ya! if a first timer like me can turn out something that tastes that good, it's probably the product. will order again no doubt.
 
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SkiSkiSki

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May 29, 2001
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Hlstone said:
Then I would drape the top of them in bacon and and smoke to 125-130 and rest for 15 mins.
If you want a bit of crust you could also do a reverse sear on them.
Click to expand...
Call me a cretin, but I don't like bacon anywhere near my beef. If I want to taste bacon I will eat bacon. Good beef, properly cooked, has a great flavor that doesn't need any help. I won't even put steak sauce on steak. A little salt and pepper are the only things that touch quality beef around my house.
 
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Hlstone

Hlstone

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Oct 11, 2021
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SkiSkiSki said:
Call me a cretin, but I don't like bacon anywhere near my beef. If I want to taste bacon I will eat bacon. Good beef, properly cooked, has a great flavor that doesn't need any help. I won't even put steak sauce on steak. A little salt and pepper are the only things that touch quality beef around my house.
Click to expand...
The bacon is just used for fat in this instance. Smoking a lean cut of meat without it will dry the cut.
One could use lard or beef tallow as well.
 
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pawrstlersinpa

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Jan 26, 2013
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SkiSkiSki said:
Call me a cretin, but I don't like bacon anywhere near my beef. If I want to taste bacon I will eat bacon. Good beef, properly cooked, has a great flavor that doesn't need any help. I won't even put steak sauce on steak. A little salt and pepper are the only things that touch quality beef around my house.
Click to expand...
I tend to agree with you, cretin.
 
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