View Full Version : Wagyu - to inject or not to inject, that is the question
06-05-2014, 04:28 PM
I have read that since wagyu is so marbled that there is no reason to inject to keep moisture in. I am going to do a wagyu brisket for the first time and looking to get any insight I can.
Thanks in advance!
06-05-2014, 04:41 PM
I have cooked my share of Waygu and prep them exactly as I did CAB.
For at least your first one, treat it exactly as you have been doing and then adjust later if need be.
Specifically, I injected exactly the same for comps, and did very, very well.
I do not inject at home.
Just ordered a case (3) AUS Wagyu for home cooking and will not inject (probably 8) )
The incremental improvement is not worth the effort and mess for me at home.
Red Valley BBQ
06-05-2014, 06:22 PM
Inject...but be warned, it will probably cook faster than you expect.
Inject. Does it make a difference? I dont know. But I do know that its only 1 bite....
06-05-2014, 08:59 PM
If you spent all that money on Wagyu, why wouldn't you spend a couple more bucks to inject? Absolutely.
06-06-2014, 06:02 AM
Inject. Yes, its Wagyu and yes its moist because of its marbling, but remember its one bite and it will be sitting in a box for 10-15 minutes (possibly longer) before the judges get to it.
06-06-2014, 10:18 AM
Definitely, injections are for both flavor and moisture, IMO, Waygu is just a little less beefy tasting than CAB's are which means injections are really important to us(We use SRF's Gold label)
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