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wmrrock 04-19-2014 08:16 AM

Wagyu Brisket - 1st time - PR0N
2 Attachment(s)
I bought a 13 lb Wagyu brisket from and put it on my Big Green Egg last night at 1:00 a.m. at 250 degrees over cherry wood. This was perhaps the most beautiful piece of brisket with the most fantastic marbling I have ever seen. Its now 8 hours later and the temp is 190 and should reach the magical 203 mark sometime in the next 2 hours. I was expecting a 14 hour smoke and this will be done in just about 10 hours. This is my first Wagyu brisket and if this is any indication of how others will smoke, I will be buying more of them in the future.

got14u 04-19-2014 08:23 AM

Ive always wanted to try one, just never pulled the trigger myself......sounds like you are right on track with yours!

wladrules 04-19-2014 08:51 AM

Nice! Looking forward to pics of some juicy, beefy sliced goodness!

Ron_L 04-19-2014 08:52 AM

Looking good!

Why 203? I cook brisket until it is probe tender in the thickest part of the flat. That can happen at any internal temp.

Rusty Kettle 04-19-2014 08:59 AM

Yeah seriously probe tender is best everything else is cooked to a certain temp but trust me it makes a huge difference I use to despise brisket then
I got it right once ever last week and it is fantastic. So just go against what you normally do. Probe tender not internal temp

The Pigman 04-19-2014 09:14 AM

I take mine to 180

buccaneer 04-19-2014 09:46 AM


Red Valley BBQ 04-19-2014 10:00 AM

Wagyu brisket as a rule cooks faster. I am surprised that it has taken as long as it has. I've had a 16lb wagyu cook in as little as 6 hours before at 225*.

It has been my experience to determine doneness at a temperature instead of using the probe test. Once a wagyu gets to around 190-195* it is very tender and hard to determine if it is done enough. I once cooked one that was at 198* and felt done via the probe test. Once I sliced wasn't. With my cooker, 203-205* seems to be the magic number.

wmrrock 04-19-2014 10:01 AM


Originally Posted by Ron_L (Post 2889418)
Looking good!

Why 203? I cook brisket until it is probe tender in the thickest part of the flat. That can happen at any internal temp.

203 is a temperature I always use. It is my magic number and it always come out perfect.

wmrrock 04-19-2014 10:08 AM

1 Attachment(s)
DONE - 9 hours 40 minutes at 250 over a mix of Wicked Good lump charcoal and cherry wood. The rub is only kosher salt and coarse pepper. I bought this brisket from

KORND4WG X 04-19-2014 10:08 AM

Looks good! Looking forward to some sliced pics :hungry:

wmrrock 04-19-2014 10:11 AM


Originally Posted by buccaneer (Post 2889465)

This is an imported Australia Wagyu brisket from I thought you might like that connection.

V-wiz 04-19-2014 11:22 AM

Nice, wagyu is very rich in fat/flavor, i enjoy my Wagyu tri tip. Lets see those pictures

Red Valley BBQ 04-19-2014 12:17 PM


Originally Posted by wmrrock (Post 2889484)
This is an imported Australia Wagyu brisket

How long was it aged?

sliding_billy 04-19-2014 02:39 PM

Nice looking brisket.

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