A home cook preparing a massive 20-pound Wagyu brisket for a large gathering encountered unexpected challenges, including a fiery grill mishap that sent flames shooting six feet high after the fat cap ignited. Struggling to handle the heavy meat without proper tools, the cook improvised by sliding the brisket onto a pan to remove it from the grill safely. Despite the chaos, the plan to sear the brisket in the oven proved difficult when the meat refused to fit, forcing last-minute adjustments. The experience highlights both the risks and creative problem-solving involved in cooking large quantities of meat for a crowd.
I'm one of nine kids and a bunch of them are coming to visit me this weekend so I decided I'd make some food for everyone. Whole Foods has ribeyes for 30+ a pound, short rib for $14 a lb, or snake river farms has a 20lb Wagyu brisket for less than 200 with discounts. I did this once before for 27 people who came to a Fourth of July party. But last time I didn't put any sort of a sear on the brisket, only used the oven. Time to mix it up. Problems, didn't trim the fat, and didn't thaw the meat fully before cooking. I'll update on the final result though, should not matter. Also, another problem I encountered was that the brisket was too large to fit in the oven so I took some photos from different angles and then trigonometrically tricked my way into the oven. Alright to start I fired up a grill on the roof deck and when it got to 550F I threw it onto the grill fat cap down, thinking I'd have it on for a minute or two. Shockingly the fat cap started to render and the oil caught on fire and even though I turned the burners off, I still had a flame coming out of the grill about 6 feet tall. I was pretty terrified because 20 pounds of brisket is very difficult to handle and I don't have tongs and I was wearing no shoes. I only brought a small kitchen fork that I bent trying to center the meat on the grill so I had the genius idea of sliding the pan I brought the brisket up with under the meat and sliding it off the grill. Thank God that worked because the fire was roasting the brisket with the intensity of 1000 suns and getting close to the fire singed my nipple hair. There was minimal charring btw. While the brisket's fat cap was roasting I also had my oven on broil at 575° to sear the other side of the brisket in the oven as I predicted, it would be impossible to flip the brisket on the stove without injuring the condos façade. I let the brisket rest for five minutes, and when I try to put it into the oven, I noticed it wouldn't fit, which is when I had to cut off the thinnest part to make it fit. Once there was a light sear on the non-fat side. I took it out out of the oven and set the oven on 275° and prepared my island counter. On a different tray I laid out a bunch of aluminum foil and then a bunch of parchment paper. I mixed together a bunch of Chick-fil-A sauce and mustard with some liquid smoke and slathered it on the lean side of the meat heavily coated it in my favorite dusting (black and tan by fire and smoke from Amazon) flipped it from the first tray onto the tray on my counter and coded the other side and use the rest of the bottle of seasoning. It wrapped up pretty nice and now I wait 10 hours. I'll report back with some interviews from my mum and sibs. Link of media here - https://imgur.com/gallery/nyc-brisket-4d55pkR submitted by /u/EntertainerUnique605 [link] [comments]
