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View Full Version : Cooking CAB Vs. Wagyu


bbqbrad
07-27-2011, 02:14 PM
Want to try a Wagyu brisket. Have always done CAB. I've heard that you have to do different things to a Wagyu. What are those things?

huminie
07-27-2011, 02:35 PM
Pay more money. :wink:

[TX]Aceboy
07-27-2011, 02:43 PM
A+ thread........I'm going to smoke my first Wagyu at a local event next month. Hope we get some good feedback

huminie
07-27-2011, 02:46 PM
Wagyu has more fat marbling so you don't need to cook it to as high of a temperature.

You might want to try a practice cook first. Making a major change like this at a contest could be a mistake.

The_Kapn
07-27-2011, 02:51 PM
I smoked a Wagyu for the first time at Dothan, AL contest.
BUT, I had a CAB also as a backup, just in case.
Worked out pretty good with a 1st in Brisket.

Only thing I have noticed is that Wagyu seems to ZOOM through doneness.
One minute it is not there, next minute it is pullable.
Watch it close at the end.

Good Eats.

TIM

goodbuddiesbbq
07-27-2011, 03:00 PM
Brad....check your PM

Jacked UP BBQ
07-27-2011, 03:10 PM
I can say that I got nailed this weekend by the negative of a waygu. We usually do really well in brisket with either kind. BUt this weekend I was told that my brisket did not have grain in it. Well I can assure you that it was wagyu and that was the problem, maybe too tender/

[TX]Aceboy
07-27-2011, 03:16 PM
Wagyu has more fat marbling so you don't need to cook it to as high of a temperature.

You might want to try a practice cook first. Making a major change like this at a contest could be a mistake.

That's a very good point especially looking at the other responses below.

Thanks!

swamprb
07-27-2011, 05:16 PM
I can overcook Wagyu and still fare well!

bbqbrad
07-27-2011, 05:40 PM
So let's see..... You can cook slower, it will cook faster and done at a lower temp. Is that about it? really?

The_Kapn
07-27-2011, 05:57 PM
So let's see..... You can cook slower, it will cook faster and done at a lower temp. Is that about it? really?

Brad--no magic here.
It is a brisket, nothing more, nothing less.

It has a higher fat content and the fat is different than other breeds/types of beef.
But, it is still a brisket.

Try not to overthink it--OK?

Good Eats.

TIM

Jeff_in_KC
07-29-2011, 11:27 AM
Don't kid yourself that it's done at a lower temp. The Akiushi (or however you spell it) is an American version of Japanese Kobe. It will be done lower - sometimes as much as 170 degrees. Wagyu is 50% Kobe (American version) and 50% black angus (most often). It is done from 195 to 202 in my experience. And en route to 5th Brisket ToY last year, I cooked about 30 of them. Almost every time, I had them out of the cooker at 198 to 202.

big matt
07-29-2011, 12:47 PM
Don't kid yourself that it's done at a lower temp. The Akiushi (or however you spell it) is an American version of Japanese Kobe. It will be done lower - sometimes as much as 170 degrees. Wagyu is 50% Kobe (American version) and 50% black angus (most often). It is done from 195 to 202 in my experience. And en route to 5th Brisket ToY last year, I cooked about 30 of them. Almost every time, I had them out of the cooker at 198 to 202.Totally agree with you Jeff!..we always cook waygu at Comps and it's done exactly in the range you stated..I'll add one more thing..cook it till it's like buttah!

Podge
07-29-2011, 01:36 PM
I've smoked plenty of Waygu's with C.A.B.s !:becky:

bbqbandit70
07-29-2011, 02:19 PM
I want to try one, Where is everybody getting them?

huminie
07-29-2011, 02:23 PM
I will defer to the experts. I haven't had the need to cook wagyu before. I had just heard from some others that it tends to be more tender so it doesn't need to be cooked to as high a temp. Perhaps not true, but definitely worth practicing to find out how it works for you in your cooker.

big brother smoke
07-29-2011, 02:39 PM
Big Poppa Smokers have them and he is a Brethren!

smalls65
07-29-2011, 03:24 PM
I've smoked plenty of Waygu's with C.A.B.s !:becky:

I'm with you...Give me a CAB or Prime anyday!!!!!!!!!! :thumb:

bam
07-29-2011, 08:00 PM
I agree you pay more money and must pay more attention.

CivilWarBBQ
07-31-2011, 10:18 PM
As with any brisket, believe what you feel, not what the numbers say.

smalls65
08-01-2011, 06:16 AM
As with any brisket, believe what you feel, not what the numbers say.

AMEN!!!!!!!! :thumb:

Chipper
08-01-2011, 06:51 AM
I want to try one, Where is everybody getting them?


I have bought two from Williams Sonoma and have been satisfied. They aren't as big as the ones I was getting from Snake River Farms, but they are a very nice product.

CBQ
08-01-2011, 08:50 AM
We have done well with regular briskets and with wagyu. I have generally gotten more consistent briskets with the wagyu, but I'm undecided if they justify the extra cash. In terms of cooking time, wagyu seems to finish 1-2 hours faster than a comparable choice brisket, but the cooking temp and finish temp are about same for a low and slow cook.

Bourbon Barrel BBQ
08-01-2011, 09:13 AM
I've smoked plenty of Waygu's with C.A.B.s !:becky:

We cooked Wagyu last year and had several walks but no wins. We switched to CABs this year because of skyrocketing prices and have done much better. Paying less and finishing higher is nice!

Scottie
08-01-2011, 09:43 AM
I know ive beat a ton of Wagyu with my $1.25 frozen CAB briskets... learn how to cook a brisket. Wagyu arent some pixie dust brisket. You still have to cook them right.

Jeff_in_KC
08-01-2011, 10:01 AM
I suppose it's what you get used to cooking. We are very comfortable with the Wagyu and prefer the flavor, especially with about 4 to 6 weeks age on them.

Bourbon Barrel BBQ
08-01-2011, 11:22 AM
I know ive beat a ton of Wagyu with my $1.25 frozen CAB briskets... learn how to cook a brisket. Wagyu arent some pixie dust brisket. You still have to cook them right.

Dang $1.25 is cheap. Best price I've ever managed to get was $1.79 case price.

Scottie
08-01-2011, 01:37 PM
Dang $1.25 is cheap. Best price I've ever managed to get was $1.79 case price.


I get them directly from the plant...

huminie
08-01-2011, 01:52 PM
A brisket plant? Brilliant! I need one of those growing in MY backyard! :becky: