My First Wagyu Brisket

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s0upb0ne

Knows what a fatty is.
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I have been a long time luker and this is my first post.

I am starting my first Wagyu Brisket (AAC - Australian Wagyu) tonight at around midnight for a goal serving time of serving 1-2pm Monday. It is around 16 pounds. I am using a large BGE with CyberQ/pit viper. I am using a simple salt and pepper rub. Using Oak chunks mixed into BGE lump. I plan to cook it @ 225 until it she is done.

Wish me luck :shock:

Here are some pre-trim photos





 
Well, good luck! Just curious, why Wagyu? Don't get me wrong, I've wanted to try a Wagyu brisket, but the price vs. tenderness over a properly smoked choice doesn't seem worth it.
 
Good luck!! I ruined my first Wagyu:-D You live and learn. They tend to cook quicker also.
 
Got a great price from my local purveyor. Doing a test run before the 4th.
 
I've wanted to try wagyu. Hope it turns out well!
 
How long do you guys think it will take to cook? I am putting in on @ Midnight for 1PM serve.
 
Ok, I can smell it now. So you're gonna roll 225 for 12 hours?
How big of a brisket? edit - duh 16 pounds. Big.
I know it's a good idea to wrap in butcher paper at some point and
sit it on the counter for 20 minutes to slow/ stop the cooking,
then wrap in towels inside a warmed cooler for and hour or so. Maybe less w. Wagyu.
Your probes are only an Indicator of what's happening with the meat.
Once you pass the stall, and then some, you'll need 'probe tender' regardless of temps.

And, as said, your Wagyu will COOK FASTER, in less time, maybe it's excuses, but
I've read it everywhere, everyone I read said it ther Wagyu was overdone.
Not to scare you, but 1pm you better have alot of apps ready.
Or hope it cooks as fast as I've heard. Tender like butter, probe tender.
 
mchar69 said:
Ok, I can smell it now. So you're gonna roll 225 for 12 hours?
How big of a brisket?
I know it's a good idea to wrap in butcher paper at some point and
put into a warmed cooler after it's probe tender to rest for an hour or 2.
Your probes are only an Indicator of what's happening with the meat.
Once you pass the stall, and then some, you'll need 'probe tender' regardless of temps.

And, as said, your Wagyu will COOK FASTER, in less time.
Click to expand...

I am going to foil it when the point probe hits 150. I plan to keep it steady @ 225.

If it takes a couple of extra hours it will be OK. I am hoping worst case it will be 3 or 4 in the afternoon.
 
Me too, but everyone says Wagyu goes faster?
I guess the bottom line is you are leaving no rest time
for a big piece of meat. If you go higher in temp,
you help to give yourself that time.
Worst case, it won't be probe tender 'till 4pm.
Monday.
 
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