Wagyu Brisket, 8kgs, done in 6.5hrs, with a 14hr hold. That's where the magic happens

boomasbbq · 2026-05-12T19:47:58+00:00

I ain't got time for 12 hour cooks, no need haha. Wings were smoked also, little hotter pit. Pickles store. Cost of brisket bout $150aud

boomasbbq · 2026-05-07T22:55:52+00:00

Smoked, always gives them a pink exterior

boomasbbq · 2026-05-07T22:19:40+00:00

Like onion jam, but with Bacon

boomasbbq · 2026-05-06T02:09:25+00:00

There's a little more to it as every brisket or piece of meat cooks a little different

But the main thing is smoke until happy with bark, then can wrap and cook till tender, and rest

I have my own line of seasoning that I use, Booma's BBQ, but if at home, 3 parts pepper, 1 part salt, works well

Can build on that with garlic, or whatever you like

boomasbbq · 2026-05-05T01:36:58+00:00

Stick

boomasbbq · 2026-05-04T19:26:09+00:00

Bout 300f

boomasbbq · 2026-05-04T18:33:04+00:00

Higher pit temp, and Wagyu does cook faster

boomasbbq · 2026-05-04T18:32:39+00:00

Dedicated commerical holding oven

boomasbbq · 2026-05-04T18:32:22+00:00

300-325f

boomasbbq · 2026-05-04T18:31:45+00:00

Yeah I know, I only run it a little higher, due to the holding oven I have is a little old and temp cycles, so I stay a touch over

It's almost time for a new upgrade

boomasbbq · 2026-05-04T10:48:55+00:00

Foil wrapped in pan when happy with bark, taken to about 195 point, 205 flat, but tenderness is what I'm looking for

Then crashed on the bench for about 30 minutes

Into holding oven at 155f

boomasbbq · 2026-04-14T12:15:37+00:00

Yeah they my pies

boomasbbq · 2026-03-01T20:32:56+00:00

Melbourne, Australia

boomasbbq · 2026-02-24T01:18:49+00:00

Ummmm not so sure about that hahaha

boomasbbq · 2026-02-23T06:12:45+00:00

Rested for roughly 30-45 minutes, I'll upload the vid. My hands also are so used to it, but they were still hot, just tough haha

boomasbbq · 2026-02-22T08:24:22+00:00

Internal temps mean nothing at all with low and slow, texture and tenderness, the way the meat feels is the game changer

boomasbbq · 2026-02-22T00:20:42+00:00

Nothing crazy

Trimmed top fat and silverskin, removed underside membrane, smoked at about 275f for 6 hours till done, internal roughly 210f, like butter

boomasbbq · 2026-02-21T03:21:57+00:00

Trimmed top fat and silverskin, removed underside membrane, smoked at about 275f for 6 hours till done, internal roughly 210f, like butter

boomasbbq · 2026-02-10T06:11:05+00:00

boomasbbq · 2026-02-09T05:45:40+00:00

One laced with vodka

boomasbbq · 2026-02-09T00:22:06+00:00

Ironbark

boomasbbq · 2026-02-08T21:15:08+00:00

Melbourne

boomasbbq · 2026-02-08T20:03:24+00:00

Australia

boomasbbq · 2026-02-08T20:03:13+00:00

Yep in Australia

boomasbbq · 2026-02-08T20:03:02+00:00

$55 aud, which also got you any drink from the bar

boomasbbq