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Unread 03-26-2013, 07:26 PM   #1
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Default cooking Wagyu vs non Wagyu

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?
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Unread 03-26-2013, 08:23 PM   #2
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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
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Unread 03-26-2013, 08:27 PM   #3
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Many of the comp guys should be able to help you with it. I have yet to try one.
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Unread 03-26-2013, 09:07 PM   #4
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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.
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Unread 03-26-2013, 10:04 PM   #5
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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.
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Unread 03-26-2013, 11:23 PM   #6
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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.
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