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.
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Imperial Wagyu Brisket
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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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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.
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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 😂
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- Long Beach, CA
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22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
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
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