If have cooked many briskets, but never a wagyu. Is there much difference in the way they should be smoked? I assume wagyu is more suited to hot and fast, but otherwise is it all pretty much the same techniques, or is there something you do differently?
03-26-2013 09:23 PM
If it's anything like Kobe it's the opposite. The fat content is usually higher and the melting point of the fat is lower. I bought Kobe from my butcher and he told me to cook it at a lower temp and turn it frequently. Not sure if this helps but I would check it out for sure. The price demands some research IMHO
03-26-2013 09:27 PM
Many of the comp guys should be able to help you with it. I have yet to try one.
03-26-2013 10:07 PM
Wagyu: The fat will render when the meat warms up, and long before it get hot enough to cook.
I sear the wagyu I cook, and that's about it.
Steaks I do at 700f, but low and slow wagyu is of no interest for me so I cannot advise.
03-26-2013 11:04 PM
Fat from Kobe melts at around 77 dregrees so like even tartar feels like theres butter going down now I did this pastrami with a cornbeef flat took it to 175 and was good for slicing but wouldnt be done for brisket. http://i485.photobucket.com/albums/r...edbeefdone.jpg
03-27-2013 12:23 AM
I've never cooked one, but people say they cook faster. I same keep the same rules, it's done when it probes tender... and let it rest.