So i've decided it's time to take the plunge into Wagyu Brisket. Seems like most of the competition circuit is doing so. I tried a fellow competitiors Wagyu last time out and was impressed and feel that it does make a differnce. My question is i've heard from several people that that you should not cook a Wagyu brisket to the same finishing temp as a Choice or CAB brisket. I plan on trying a few before my next comp, but certinly don't want to waste a $200 piece of meat. Should I inject a Wagyu or just rub the outside, and should my target finishing temp be 204 just like any other?
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All I can do is tell you what I do. I've been cooking Snake River Farms for the last 3 competition seasons. I trim most of the outside fat off. Sometimes I completely separate the point. I don't inject. I do rub it as soon as I possibly can and turn my cambro into a cooler to let it rest and absorb flavors. Cook at around 225. After the rub sets (2-3 hours into cook) I'll spray flat (fat down) with water to keep moisture on surface. At around 160-164 internal, I wrap with a hot flavorful liquid. I've been putting a thermometer with a very thin probe about midway thru the flat and wrap foil around it. I chunk up the point to burnt ends at this time too, add more flavorful liquid and wrap these up tight. I don't open the flat in foil up until it hits 190. I will check for resistance to probe at this time. If there's a tug either way, I'll let it go on up. I really go by feel more than temp. I've been working on timing quite a bit this year. Want it not to rest for too long so it won't "seize" up. I pretty much don't mess with the burnt ends until time to build the box. Hope this helps! -
I cooked mine normally, at 225-240. Took the flat to 180 or so then wrapped tightly, no liquid. Took flat to 205, point was 190-something. Then I let it hold, cambro style, for 2 hrs. No injection, left 1/4"-3/8" fat cap on, but trimmed ALL the fat between the flat & point, cooked it whole. Best I've ever done.Comment
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