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Imperial Wagyu Brisket

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    Imperial Wagyu Brisket

    At my butcher shop, we got in wagyu brisket. Grabbing about 5# for me and BF for smoking on Sunday. This will be my first brisket! I’m a little nervous! I will be taking pictures as I go.

    #2
    Go Sheila Go!

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      #3
      Oh gosh, yes take pictures!!!!

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        #4
        Deep breaths..........everything is going to be okay!

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          #5
          Whatta marvelous adventure, Sister!
          I'm lookin forward to it, an wishin ya great success!
          We gots yer six, ask away, if any questions...

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            #6
            Lookin' forward to before and after photos.

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              #7
              I'm looking forward for my first brisket. First pork butt worked out fine (the process wasn't perfect, but I got there).

              Noob question, what's an imperial wagyu brisket vs the "normal" one?

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                #8
                fcy Wagyu is like a classification of meat, if I understand it correctly. Possibly has to do with breeding, but I think of grading rather than breed. A higher grade than prime. Typically very tender with exceptional marbling. I also believe there are grades within the wagyu classification.

                Typically expensive.

                I've heard it can be cooked faster/hotter without ill effects. Have also heard it benefits from the longer slow cook. I've never bought any, so can't really give an opinion.
                Last edited by journeymanjohn; June 20, 2020, 03:48 AM.

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                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  Wagyu is a set of breeds of cattle from a part of Japan. In this part of Japan, the cows are treated very well, and have exceptional marbling and tender meat. They are graded on a different scale, with A5 having the most marbling, way beyond USDA Prime. In the US, it’s a breed of cattle or a crossbreed with the japanese cows. Also very marbled, but very few American A5.

                • Troutman
                  Troutman commented
                  Editing a comment
                  Yea they drink beer. Any creatures that drink beer are pretty special alright

                #9
                Wait, did you say you bought 5 Wagyu Briskets? Dang!

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                • HawkerXP
                  HawkerXP commented
                  Editing a comment
                  5 lbs?

                #10
                Congrats! Let us see this marvelous hunk of meat! Just to be clear, I'm talkin about the brisket. Not the BF.

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                • Troutman
                  Troutman commented
                  Editing a comment
                  Yea I’d cook it on a WSM

                #11
                I just have one question, what the heck is Imperial all about? Is that a noun or a superlative?

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                • JakeT
                  JakeT commented
                  Editing a comment
                  From my understanding it's a cross between full blooded wagyu and another breed, black angus usually. At least that's what the guy told me at the butcher once.

                • Troutman
                  Troutman commented
                  Editing a comment
                  Lol yea I was kidding. I just bought some Imperial Wagyu beef ribs from our local HEB grocer. Lots of Texas cross bred beef showing up all over town.

                #12
                Wow! Lots to answer! Look up Imperial Wagyu. They are out of Texas. From what I understand a rancher got a wagyu animal and cross-bred. But check out the website to confirm.

                I believe that wagyu will cook faster than a “standard” brisket. My biz partner did his on a traeger started last night at 11pm at 180F. At 5 am, bumped up to 225F. He is sending me additional details that I will share. His pics looked good, but a little dry.

                yes, I got 5#. Pictures below. Y’all, the full brisket was 18 ducking pounds!!!! My biz partner took the point and the flat. Left me with 5# of the middle, closer to the point, which is why there is that huge fat vein. You will see that below. Below is pre-rub. Sun was already going down and lighting is horrible in my kitchen. I rubbed with a “paste” of apple juice and my riff on magic dust from mike mills. Please note that I am not a photographer 😂
                Attached Files

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                  #13
                  Getting ready to smoke!
                  Attached Files

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                    #14
                    Ok y’all! I did it! It is tender and flavorful. However, I know I can do better. I expected more of a smoke ring like I get with pork. I used white oak. My temp fluctuated a lot. Not sure if that had anything to do with it.
                    10am-2pm at 226F until internal temp was 165F
                    wrapped in double heavy duty foil
                    2pm-5pm until internal temp was 190F
                    5om-6-6:30pm rest
                    Attached Files

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                    • Jfrosty27
                      Jfrosty27 commented
                      Editing a comment
                      Oh man that is so juicy you could almost slurp the slice right off the cutting board! Amazing. And I agree that smoke rings are overrated. I am jealous. 👏

                    • Mr. Bones
                      Mr. Bones commented
                      Editing a comment
                      Fine Job, Sister!

                      Droolin in progress, here!

                    • Mosca
                      Mosca commented
                      Editing a comment
                      Third in on the smoke ring thing.

                    #15
                    Great looking bark

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