Beef. It's what's for dinner.

[Bo Diddley]

Man I am not sure I dare follow these amazing posts but here are some pics of the wagyu brisket from yesterday. Cooked on my big smoker with oak. I was nervous so paid close attention to everything. Results were incredible. Melt in your mouth tender and great smoke flavor.

So how did the wagyu compare to a normal prime brisket? And was there any genealogy included with this piece of meat?

[Shaka]

My mouth is watering .

I've been buying tri tip from Sniders lately. The pre-seasoned and marinated cuts are amazing and I feel like a slightly higher quality than what I usually buy at Costco.

[CJF]

My mouth is watering .

I've been buying tri tip from Sniders lately. The pre-seasoned and marinated cuts are amazing and I feel like a slightly higher quality than what I usually buy at Costco.

My favorite tri-tip has the fat cap on it. Reverse sear gets that cap to crisp up. It’s incredibly good. Hands down it’s my favorite meal.

[Art Vandelay]

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Christmas was delayed for 2 days, waiting on our daughter to arrive from NYC. The wait was worth it. This was the best prime rib, I’ve ever made.

[Bo Diddley]

That looks really good.

[Shaka]

My favorite tri-tip has the fat cap on it. Reverse sear gets that cap to crisp up. It’s incredibly good. Hands down it’s my favorite meal.

Where do you get those?

The Sniders cuts have better marbling than Costco and we all know what that means.

[BigFatMeanie]

1 hour per lb at 250-300 degrees? No.

Also, fat side down.

I read some dude's BBQ blog where he says you can do fat side up or fat side down: https://thebbqdude.com/2016/04/03/norms-brisket/

This dude said he was partial to fat side up and also that Aaron Franklin does fat side up

[Jeff Lebowski]

I read some dude's BBQ blog where he says you can do fat side up or fat side down: https://thebbqdude.com/2016/04/03/norms-brisket/

This dude said he was partial to fat side up and also that Aaron Franklin does fat side up

I'll be darned. Looks like he just updated it.

[Bo Diddley]

I read some dude's BBQ blog where he says you can do fat side up or fat side down: https://thebbqdude.com/2016/04/03/norms-brisket/

This dude said he was partial to fat side up and also that Aaron Franklin does fat side up

I used to do fat side up most of the time before, but changed it on the Dude's latest recommendation. I like it better fat side down. You get a better bark on the meat that way.

[BigFatMeanie]

I'm doing a brisket for New Years. I'll give fat side down a try and see how I like it.

[Green Monstah]

This year I decided to avoid prime rib (my family really doesn’t love it) and give tenderloin a try. The cost was roughly the same, so why not? It was a big hit with the family. Easily cut with a butter knife. The pan sauce I made with the drippings was on point.

[Jeff Lebowski]

This year I decided to avoid prime rib (my family really doesn’t love it) and give tenderloin a try. The cost was roughly the same, so why not? It was a big hit with the family. Easily cut with a butter knife. The pan sauce I made with the drippings was on point.

No pics? I think you are lying.

[Moliere]

I'm jealous. We do ham for Xmas dinner. I love ham and MJ buys a really good ham. But seeing the beef shots is making me consider trying to convince her to do prime rib next year. We already do brisket for Thanskgiving so I may not succeed in convincing her but I'm going to try.

[Pelado]

I'm jealous. We do ham for Xmas dinner. I love ham and MJ buys a really good ham. But seeing the beef shots is making me consider trying to convince her to do prime rib next year. We already do brisket for Thanskgiving so I may not succeed in convincing her but I'm going to try.

We also do ham at Christmas. It works well having it for dinner on Christmas Eve and then chopping some up for a hash brown casserole for brunch on Christmas Day.

I prefer the taste of beef, but will not be trying to convince my wife that we should do prime rib any time soon. First, it's a lot more expensive. Second, she would vociferously claim that it's undercooked, warn the kids that it may not be safe to eat, and try to cook her portion more - either in a pan or in the microwave. It's tough enough keeping the family from fighting without throwing rare or medium-rare beef into the mix.

[All-American]

We also do ham at Christmas. It works well having it for dinner on Christmas Eve and then chopping some up for a hash brown casserole for brunch on Christmas Day.

I prefer the taste of beef, but will not be trying to convince my wife that we should do prime rib any time soon. First, it's a lot more expensive. Second, she would vociferously claim that it's undercooked, warn the kids that it may not be safe to eat, and try to cook her portion more - either in a pan or in the microwave. It's tough enough keeping the family from fighting without throwing rare or medium-rare beef into the mix.

Have you considered divorce?