Wagyu Brisket Technique

[JTpellets]

I have a 45 day wet aged wagyu brisket I am cooking this weekend. I was wondering if they typically cook differently due to the high marbeling. Particularly does temperature rise faster or slower? And do you want to pull at the same internal temp (typically around 200F)? From my research online I am getting mixed answers to both questions. Does anyone who has experience smoking waygyu brisket have any advice? Thanks!

[grantgallagher]

Ive only done 3 wagyu but they have all been a faster cook and been probe tender a little earlier. I would start checking around 185ish expecting them to be ready before the classic 203-205. Still rest it. Definitely different but so far for me consistent in their differences.

EDIT: i should also clarify ive only done about 10 non wagyu briskets. Its a rare cook for me. So im by no means an expert.

[Spinaker]

It does rise a little faster, but you should monitor it like you would any other brisket. I find taking them too about 200 F is about right. They are amazing. You are gonna love it. They really are not that much different than cooking any other brisket, to be honest. Until you taste it.

[Santamarina]

I’ve never done a wagyu brisket, but from everyone I’ve ever read it may be probe tender at a lower temp.

Every brisket I’ve ever cooked has been USDA Prime, and it’s often probe tender at or under 200°F. Wouldn’t surprise me if the wagyu is even lower.

[Red Man]

I’ve cooked a couple SRF American wagyu briskets. They take about as long as the prime briskets I usually cook. On the kettle at about 250, they take about 10 hours for me.

[Alphonse]

I would be watching for an earlier stall than one might expect. I see this almost every time with true Prime briskets and would anticipate that with a Wagyu.

[JTpellets]

Thanks all! I will keep a closer eye on things. But it sounds like business as usual for the most part.