I usually use vintage beef but the price went up and waygu is now the same price. But it's different to cook. The locker told me to pull it 15-20 degrees sooner than I usually do. Big mistake.

The flavor was spot on. I think I just perfected my brisket rub. The texture was off though. It was tender to eat, and juicy, but it wasn't really tear apart tender like I like it. I can't help but think if I'd taken it up another 10 degrees it may have been perfect. For backyard BBQ it was pretty good, for a comp it wasn't there.

Now I'm torn. I don't know if I should go back to what I know turns out excellent or experiment with another waygu or two with the potential to become better than what I have been doing. It was a beautiful cut of meat. Prolly the purdiest I have seen. I took pics but it doesn't do it justice.

The burnt ends turned out wayyyyy better than ever before. Of course they went back on the smoker for quite awhile.

I've had Kobe beef.....Is it the same as wagyu??????Or just very similar???

Around here I can get angus/whiteface angus fairly reasonanly........locally grown so I just stick with them.You'd be surprised what cactus does to the flavor of beef.

Ron

That said I should have known better. It's one of those things where you have a tried and true process and you listen to someone and likely give them more weight than you should have.

My recent rub is outstanding. A deceptive heat that I'm diggin.

I may actually prefer the vintage. The waygu is a lighter color when cooked and even the burgers etc have a very different texture. I know I like the color of the vintage better and maybe the texture too. The taste of the waygu is pretty hard to beat.

I just wish the price had not gone up on the vintage. But the waygu will likely rise too.

Next in line...... Locally raised heritage pork who roamed freely and were smiling when they were slaughtered lol.

we got some heritage angus farm around here, a mennonite dairy, etc. I will help you judge the flavor, hell there is a winery less than 1/2 mile away, and I'm buddies w/ the owner.

So you just gonna tease us or share the recipe?

From my understanding, waygu is the type of cow that kobe and other regionally named beef comes from. To bring waygu to the US, they crossed it with a type of angus. If you find "kobe" beef in the US, it's from this cross, raised in the US on a diet similar to those in Japan.

what caliber side-arm were wearing this time..?? 😕

I carry a. Irish pee shooter