I have an Australian Wagyu Brisket I am going to smoke this weekend for the first family get together since this COVID stuff started up.
usually I will smoke a regular brisket point to an internal temp of 203F but have seen conflicting recommendations for a Wagyu….most say treat it the same even longer to render out the fat but I saw a couple say to go to 180 or 185F.
Anyone had actual experience with an Australian Wagyu that can recommend the best internal temp to cook to?
usually I will smoke a regular brisket point to an internal temp of 203F but have seen conflicting recommendations for a Wagyu….most say treat it the same even longer to render out the fat but I saw a couple say to go to 180 or 185F.
Anyone had actual experience with an Australian Wagyu that can recommend the best internal temp to cook to?
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