Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Wagyu Brisket Technique

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Wagyu Brisket Technique

    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!

    #2
    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.
    Last edited by grantgallagher; March 4, 2021, 08:38 PM.

    Comment


      #3
      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.

      Comment


        #4
        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.
        Last edited by Santamarina; March 4, 2021, 10:23 PM.

        Comment


          #5
          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.

          Comment


            #6
            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.

            Comment


              #7
              Thanks all! I will keep a closer eye on things. But it sounds like business as usual for the most part.

              Comment

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes
              Rubs Promo

              Spotlight

              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


              Finally, A Great Portable Pellet Smoker


              Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

              Click here to read our detailed review and to order


              Fireboard: The Ultimate Top Of The Line BBQ Thermometer

              Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

              With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
              Click here to read our detailedreview


              GrillGrates Take Gas Grills To The InfraredZone


              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

              Click here for more about what makes these grates so special


              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
              Click here for our review of this superb smoker


              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

              Click here for our article on this exciting cooker


              The Pit Barrel Cooker May Be Too Easy


              The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

              Click here to read our detailed review and the raves from people who own them


              The Cool Kettle With The Hinged Hood We Always Wanted


              Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

              Click here for more about what makes this grill special