The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Competition BBQ (https://www.bbq-brethren.com/forum/forumdisplay.php?f=15)
-   -   Cooking CAB Vs. Wagyu (https://www.bbq-brethren.com/forum/showthread.php?t=112305)

bbqbrad 07-27-2011 02:14 PM

Cooking CAB Vs. Wagyu
 
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

Quote:

Originally Posted by huminie (Post 1726580)
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

Quote:

Originally Posted by bbqbrad (Post 1726833)
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

Quote:

Originally Posted by Jeff_in_KC (Post 1729285)
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?


All times are GMT -5. The time now is 01:55 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.