Wagyu Brisket Cook

[Sweaty Paul]

A couple of years ago a buddy who raises cattle (and is a Veterinarian who specializes in cattle nutrition) asked if I would be interested in a Wagyu cross beef. I told him absolutely and so about 3 years later the Wagyu was delivered. The feed out time on a wagyu cross is 600 days (who, besides my friend, knew). My wife and I elected to get a half of beef. All of the meat from this cow has been spectacular and I had been saving the brisket. Saturday we did the brisket. Wow was it good. My son reported it was my best brisket to date. It seemed to cook a bit faster than the usual prime briskets I get from Costco.

I cooked it on the Yoder YS-640 at 250 Fahrenheit. We couldn't find the butcher paper so we wrapped in foil. It only took 4 1/2 hours to get to the stall and then only cooked another 1 1/2 hours after wrapping. I dry brined with kosher salt and Oakridge BBQ "Black Ops." I also injected it with Butchers BBQ Prime dust mixed into beef broth.
I'm not usually a fan of the flat, however, this one was fabulous and was my favorite part of the brisket. The point was super delicious too though very rich. We did a vinegar based coleslaw which we love, and, it was super helpful to cut through the richness of the meat. Smoked Mac and Cheese finished the main course and desert was brownies and ice cream.

The leftovers today were delicious as we cut the chunks a bit thicker to reheat in a skillet and then served over mashed potatoes and gravy. The gravy was made using the congealed fat that remained from the foil wrap and a tablespoon of butter as the base for the gravy roux. So delicious. My wife isn't usually big on gravy, however, she told me that the gravy this time was delicious.

Was a fun cook and even better we devoured all of it. We had some friends over Saturday and the leftovers are gone. Looking forward to the next 1/2 Wagyu that is coming.

Sweaty Paul

[Jerod Broussard]

So with a 9 month weaning age that dude or dudette was almost 29 months old.

[Sweaty Paul]

Yes. The guy fed them 600 days prior to slaughter.

[Johnny Booth]

Looks delicious! Great bark and smoke ring. 👍👍

[Stuey1515]

That looks so good, actually salivating at those pics, well done

[captainlee]

Great cook, looks fantastic. Do you always use the blanket on your Yoder?

[Sweaty Paul]

captainlee I do always leave the blanket on the Yoder. In the summer because the grills are on the patio which faces directly west into the hot Western Kansas Sun it helps for temp control then too. Really stabilizes pellet burn rate.

[fzxdoc]

This looks and sounds delicious. You sure showed that brisket some respect, smoking it as thoughtfully as you did. And no more leftovers? Good going!

I've smoked a couple of Waygu briskets, and they do seem to cook faster and to be probe tender well below the usual 203°. Closer to 190-195° for my cooks.

Kathryn

[Sweaty Paul]

Kathryn, I'd agree on cooking faster and it seemed to jump from 190 to 200 really fast too.

[Oak Smoke]

Is that a miss print? 600 days? When we put a steer up to feed out for processing it gets 60 days on a corn heavy grain diet. A 600 day grain feed would get very pricey.

[Oak Smoke]

58limited Wow! That’s incredible. I could put a Charolais on feed for that long and have an 1800 to 2000 pound animal to process. Can you imagine the size of a porter house from one of those?

[58limited]

In Aaron Franklin's book Franklin Steak he mentions a restaurant in Spain: The chef owns a ranch, buys 3 year old oxen, and turns them out on pasture which has lavender and thyme mixed in with the grass. He provides grain if they want to come and get it. He doesn't slaughter any before the age of 8 years, steaks are huge and feed a group.

[Sweaty Paul]

Oak Smoke - it wasn't a misprint. It was fed for 600 days. The particulars I don't know. The guy who raised these is a veterinarian who specializes in cattle nutrition for large feed yards (he really knows his stuff he is a DVM, PhD). I will say whatever he did has been delicious on every cut we have had out of this animal. The skirt steak was spectacular.

[58limited]

Great looking brisket. The Wagyu briskets that I have cooked have all cooked fast compared to prime or choice. Never had one come out tough or dry either. How many pounds was your brisket?

[Sweaty Paul]

I think it was probably about 15 pounds or so. I didn't weigh it officially and it wasn't marked as it came from a local meat locker that did the processing. It did cook faster than I thought and what I have been used to seeing with my Prime brisket cooks.