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
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
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.
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.
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.
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.
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.
Comment