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Wagyu Brisket

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    #1

    Wagyu Brisket

    Well Wagyu Brisket cooks a hell of a lot faster than normal grade A. 2.5 hours to temp reading of 148 for one of them and 150 for the other 2 on the smoker . Foiled them with beef broth and back on and 2.5 hours later I'm at 189 @ 225 oven Temp. is this normal
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    #2
    I've heard both sides. I've heard some comp guys say not so much, and others say yes. How thick are they?

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      #3
      4 -5 inches .... packer brisket
      Last edited by Florida cracker; December 20, 2014, 12:32 PM.

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        #4
        We did a Snake River wagyu for a competition and the cooking time wasn't much different than a CAB brisket

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