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?
Some clods are done at lower temps - some are done at higher temps. The best way to tell is when a probe goes in like it would in room temp butter. Wagyu briskets are normally done a bit lower than other briskets, but it's probe tender that counts.
John "JR"
Minnesota/ United States of America
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I don't know specifically about Australian Wagyu but most American Wagyu cross briskets will probe tender well below 200*F as everyone has stated. Mine usually are ready to pull in the low 190*F range, so yes start your probing at 185*F. Just remember that temp is just an indicator, it's all about the buttery feel that determines when it's done.
Also, don't forget to let it rest as long as you deem necessary, the longer the better.
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Also, the few Snake River Farms wagyu I have cooked, cook faster than the choice and prime briskets I’ve cooked from local grocer and Costco. My experience only - almost half the time. So, just keep an eye on it.
I've cooked about 6 A9 briskets and a whole lot more Snake River Farms, black and gold. I find that Waygu brisket can "firm" up during the rest, which can be a real problem with competitions. I've gotten to where I take them up to about 210 degrees, it's definitely at the "waaba waaba" stage! No resistance on the probe going in or pulling out! That way when it firms during the rest, it's still going to slice tender. The brisket in the photo below was in the money.
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