So I'll be smoking my third Annual Father's Day Brisket next Sunday and this year it's American Wagyu. Last year, my local butcher had a 15 lb prime brisket for $85 which is a pretty good price in my area. This year, with the meat shortages, they were selling CAB briskets for 8.99/lb (not a good price). I checked Restaurant Depot prices since I have a friend with a membership, and they had CABs for $6.99/lb (still a bad price). I then remembered seeing a post in the Pit about a discount at "A Bar N Ranch." I checked their prices and they were selling. A 13-15 lb American Wagyu for $130. After the discount and shipping, it was $142. It came a few days ago and weighed in at 13.8 lbs. So for $3 more/lb than restaurant Depot, and $1 more a pound than my local butcher, I got American Wagyu instead of CAB. Not a bad year to try a Wagyu Brisket!
I'm wondering what everyone's experience has been with Wagyu as far as cooking times go. Last year, my 15lb prime was trimmed down to 13lbs and took 12 hours to probe tender at 196 degrees. I did an overnight cook starting at 1AM. After holding for 2.5 hours, I was slicing and serving at 3:30 PM. I've seen mixed reviews on cooking times for Wagyu. Some seem to cook obscenely fast, while others seem about the same as normal. Basically what I'm trying to figure out is if I should do an overnight start again or an early morning start. I'm hoping to serve around 3:30 again.
Thank you all as always!
-Pete
I'm wondering what everyone's experience has been with Wagyu as far as cooking times go. Last year, my 15lb prime was trimmed down to 13lbs and took 12 hours to probe tender at 196 degrees. I did an overnight cook starting at 1AM. After holding for 2.5 hours, I was slicing and serving at 3:30 PM. I've seen mixed reviews on cooking times for Wagyu. Some seem to cook obscenely fast, while others seem about the same as normal. Basically what I'm trying to figure out is if I should do an overnight start again or an early morning start. I'm hoping to serve around 3:30 again.
Thank you all as always!
-Pete
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