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Wagyu 5+ Brisket

When the Australian Meat Emporium give you the goods you make the goods.

This was a special type of love, one that few people have between themselves and a brisket. The wagyu rangers brisket from the Australian Meat Emporium is a special cut. From the moment you break the cryvac bag to reveal the most amazing marbling patterns. Any pit boss at this stage get a quiver of the bottom lip knowing how good this can turn out if cooked correctly.

This wasn’t just a backyard cook but our brisket for Port Macquarie BBQ comp. Wagyu briskets have to be treated with care and watched like an eagle as they go from nicely cooking to oh no I ruined it. The trick is to not try and push the brisket along, just keep your pit temp consistent and keep it moist.

After getting up nice and early and leveling out the out temp it was time to place this beautiful slab into the smoker. I choose a spot near a water pan and also above a drip tray, now this might seem tight but the trailer smoker still had plenty of room to spare.

Fast forward a few hours it was starting to get to the tricky decision, to wrap, boat or leave. As this was a wagyu brisket, I went for leave it as the heat wasn’t barking to badly across the bottom or top. Then came the sound of drips, in the wee hours of the morning you could hear the slight hiss as fats started to drain.

Few more hours past and the pit barely moved during the entire cook which was perfect. A few probs later the temps were hitting the perfect numbers, the flat from this ranger valley brisket was like butter.

It was now time for it to have a bit of a nap, after letting the steam out of the box the brisket settled in for another 2 hour slow down.

During the madness that is comp BBQ, the rangers valley brisket slept quietly and untouched. All of a sudden it was time to inspect the goods, opening the lid to this amazing smell of smokey beef, the rub from emus rub was also scenting the air.

First we cube up our burnt ends and mix them up with some butter and sauce (secret sauce) to reduce down and make a sticky meat cube. The rest of the flat goes back into esky and hits the snooze button until turn in is close.

About 40 minutes later, hand in is fast approaching, time to carve. Slabs start falling off the flat with Geeza precision knife work. Heather is buzzing around with paper towel and parsley and Matty is picking delicious cubes. I’m a one hand soldier at this stage(splint covering my hand) so with a lack of sleep I’m stressing I have done enough and the rest of the team finish this box.

The result well, all the people that gathered around the tent showed the OMG face followed by looking at their partners or friends only to match expressions and followed by nods. The judges, it’s a tough gig and we were middle of the road which was sad but in such a large comp respectable, not a lot of points separate middle to good.

What did I think? It was an amazing piece of meat from Rangers Valley, the beef held a great smokey flavour but didn’t display the smoke ring which isn’t unusual. The beef was tender and moist in the flat and with a thicker cut still held great form. It passed the finger salute test with ease holding together and both ends of the meat flapping against each other. As a fan of the fatter cuts the burnt ends for me stand out, so juicy and that flavour of the fat infused with emus rub, yum.

Where can you get it? The Australian Meat Emporium at Alexandria stock Rangers Valley, at $22/kilo be prepared for a $200 brisket. But cooking this is like rocking up to a BBQ in a Ferrari, your friends will never forget it.