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Wagyu brisket

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    Wagyu brisket

    I’m cooking my first wagyu beef brisket on wed. I usually use a penzy beef rub but going just salt and pepper for this packer. I’ve had great success previously with prime brisket. Anything I should do differently with this grade?
    smoking with pellet @240

    #2
    Start checking for probe tender earlier.

    Comment


      #3
      Yep, I smoked a few Snake River Farms Wagyu briskets and they went much quicker than expected. I kept them in a cambro after holding them in the smoker at a holding temp.

      So just be prepared and keep keep an eye on it. Don’t expect a long stall.

      Comment


        #4
        I agree. I am a fan of SRF Black grade. I like to cook around 275 for brisket and they usually go about 6 to 7 hours done.
        I have kept them as long as four hours in a cooler wrapped in a towel.

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          #5
          Yep what all have said. My last HEB Wagyu at about 12# took only 5 1/2 hours and was probe tender at about 195*.

          Comment


            #6
            Agree with all above. Quicker cook and great taste.

            Comment


              #7
              Wow I didn’t expect these responses so I’m glad I asked. Thanks for all the replies. Any idea what would cause them to finish so quickly? I don’t wrap at the stall; I just let it ride and since I’m smoking at 230-240 degrees, I usually expect a 18-20 hour smoke. So expect much less than my usual time, correct?
              Last edited by Rockitman; November 27, 2019, 12:57 AM.

              Comment


              • jecucolo
                jecucolo commented
                Editing a comment
                Fat content is the biggest factor.
                I have only cooked a wagyu once and it was on a pbc. I think it shaved off a couple of hours.

              #8
              I’ve only cooked Prime whole packers. In my pit at ~250°F I’ve never had one take longer than 10 hours.

              I’ve also kept them overnight in a warming oven and they e turned out great.
              Last edited by Santamarina; November 27, 2019, 01:43 AM.

              Comment


                #9
                Originally posted by Rockitman View Post
                Anything I should do differently with this grade?
                smoking with pellet @240
                Just for clarification, Wagyu isn't a grade, it's a breed.
                Last edited by Bkhuna; November 27, 2019, 07:34 AM.

                Comment


                  #10
                  Thank you so much for this post!! My fam does it a little different on thanksgiving. I smoke a brisket! And tomorrow I’m doing two waygu briskets from HEB. Both 15lbs. I’ve used Meatheads recipe for about 5 yrs and I’ve had many family and friends tell me it’s the best brisket they have ever had!
                  so I wondered the same thing. Does it cook a little bit quicker since it’s more tender
                  thanks. Kevin.

                  Comment


                    #11
                    Thanks bkhuna
                    your post caused me to read up on wagyu. 😊
                    I'm 5 hours into the smoke. Salted yesterday. Rubbed w pepper right before the smoke tonight and injected the flat with beef broth. It’s at 95° At the moment. Thanks to all the cautionary tales posted, I’ve got my temp gauge app poised to wake me up anytime tonight if it hits temp.

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