Beef. It's what's for dinner.

[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.

[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

[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.

[Bo Diddley]

That looks really good.

[Art Vandelay]

1E285964-65CB-47E5-AD10-175CB1919E1D.jpeg
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.

[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.

[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.

[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?

[old_gregg]

For the second year in a row, I overcooked the Christmas prime rib roast. Guess I wont be using that recipe any more.

Luckily, no one in my family is a vampire and everyone was happy.

https://meater.com/

[Pelado]

For the second year in a row, I overcooked the Christmas prime rib roast. Guess I wont be using that recipe any more.

Luckily, no one in my family is a vampire and everyone was happy.

Do you have a meat thermometer?

[Katy Lied]

For the second year in a row, I overcooked the Christmas prime rib roast. Guess I wont be using that recipe any more.

Luckily, no one in my family is a vampire and everyone was happy.

[CJF]

Man, those all look incredible. Tri-tip is my favorite meal. DH has my vote for best in show.

[PaloAltoCougar]

All of these look great. I wish cowboy were here...

[Jeff Lebowski]

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.

8CCDB12F-0972-41E4-9FCD-71CECF502512.jpeg

[Donuthole]

Those look amazing. We simplified and went for the tri tip. A couple in my house aren’t fans of the chimichurri, so I did half with gravy. Both were delish.

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