-   Q-talk (
-   -   Wagyu Brisket (

Wrench_H 03-23-2012 09:35 AM

Wagyu Brisket
My wife gave me a gift card to SNR a while back, and I finally got around to ordering some briskets this week. They get here today, and I'm cooking one tomorrow. I've read that they cook a little differently than most briskets. Any advice or anthing to look out for? I'm planning to cook this one as I always do, but I'm not going to inject. Thanks in advance for any help.

Goddahavit 03-23-2012 09:40 AM

look out for the fact is going to be frozen.... allow time to thaw it out.

bigabyte 03-23-2012 11:20 AM

I've cooked a few, and the only thing to give you a heads up about really is the lack of a stall. So they cook pretty damn fast. The taste is different, more "steaky" than "briskety" is the best way to describe it. Hope you like it! Some like the difference, some prefer regular brisket. My wife and I love them as a special treat now and then.

Wrench_H 03-23-2012 12:21 PM

Thanks Chris. How long are we talking about? I got a 14-17 lber, and I usually cook them around 275. I usually wrap, and they take around 10 hours. Should I plan on considerably less?

bigabyte 03-23-2012 12:29 PM

I would estimate around 5-1/2 to 6-1/2 hours.:thumb:

CarolinaQue 03-23-2012 12:33 PM

^^^Really??? That much of a difference?^^^

The_Kapn 03-23-2012 12:33 PM

I have cooked a bunch of Waygu and even more CAB packers.
I find that the differences are small, with maybe one exception.
The Waygu seems to have a short window for "doneness" compared to domestic brisket. I try to stay of top of it at the end, just as I do with domestic--just a bit closer.

BTW, my first ever Waygu cook was at a comp with a CAB for backup.
First place brisket in a field of great brisket cooks.
I just did it as I always cook brisket and kept a close eye on it at the end.

Otherwize, I think if you start anticpating big changes and make big changes in your cook schedule, you will just wind up scewing it up or being dissapointed.
I would prep and cook it just like always and then "fine tune" later if need be.

Just my thoughts.


bigabyte 03-23-2012 12:46 PM


Originally Posted by CarolinaQue (Post 1989865)
^^^Really??? That much of a difference?^^^

Every single one of them I have cooked, yes. I cook at 275 as well. Granted, all of mine came from a place down here called "Bichelmeyer's" who sells Wagyu. I don't see any reason for other places to sell Wagyu any different, but figured I'll toss that out there in case some folks disagree with me. I've cooked probably 3 or 4 dozen of these over the last 6 years or so. The last one was last summer though, but I don't think that amount of time has caused me to just "make up" such times.

colonel00 03-23-2012 01:22 PM

Just don't grind them up for burgers :tsk:

shirknwrk 03-23-2012 01:28 PM

I love Bichelmeyers... Didn't know they carried Waygu.. I'll have to ask for it next time. Cook time info very much appreciated... Paradise Meats in Trimble cautioned me about over cooking Wagyu didn't have specific time info, though. Thanks

BBQSmoker 03-23-2012 01:29 PM

I bought one from SNR last year for Christmas Pot luck at work and I do have to say it was by far the best brisket I have had. They are pretty pricy but well worth it

bigabyte 03-23-2012 01:51 PM


Originally Posted by shirknwrk (Post 1989931)
I love Bichelmeyers... Didn't know they carried Waygu.. I'll have to ask for it next time. Cook time info very much appreciated... Paradise Meats in Trimble cautioned me about over cooking Wagyu didn't have specific time info, though. Thanks

They don't put them in the display case, they keep them in back. Just ask for them and they will pull them out for you. I've never had to order them in advance, they have always had them in stock whenever I have asked.

I forgot to compare the weight and price that they scribbled on the package last time before I cooked it, so I can't recall the price per pound, but it was probably in the $5 to $6 range (just a guess though).

One tip, ask them to bring a few out to compare. They tend to have thin flats, and that thickness is what I usually use to make my purchasing decision on. They are all ridiculously flexible and well marbled.

CarolinaQue 03-23-2012 05:16 PM

Wow...I had no idea that they cooked that much faster. I've only cooked one in my life and didn't like the result enough to justify doing it again. Maybe I should have done things differently? It was my first ever comp and I didn't supply it. There could have been many factors other than the meat that was the problem?

Wtd03 08-16-2013 12:43 PM

What is SNR?

RobKC 08-16-2013 12:46 PM

SRF is Snake River Farms. Not sure what SNR is.

All times are GMT -5. The time now is 08:30 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, 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.