Cooking CAB Vs. Wagyu

bbqbrad · 07-27-2011, 02:14 PM

Want to try a Wagyu brisket. Have always done CAB. I've heard that you have to do different things to a Wagyu. What are those things?

huminie · 07-27-2011, 02:35 PM

Pay more money.

[TX]Aceboy · 07-27-2011, 02:43 PM

A+ thread........I'm going to smoke my first Wagyu at a local event next month. Hope we get some good feedback

huminie · 07-27-2011, 02:46 PM

Wagyu has more fat marbling so you don't need to cook it to as high of a temperature.

You might want to try a practice cook first. Making a major change like this at a contest could be a mistake.

The_Kapn · 07-27-2011, 02:51 PM

I smoked a Wagyu for the first time at Dothan, AL contest.
BUT, I had a CAB also as a backup, just in case.
Worked out pretty good with a 1st in Brisket.

Only thing I have noticed is that Wagyu seems to ZOOM through doneness.
One minute it is not there, next minute it is pullable.
Watch it close at the end.

Good Eats.

TIM

goodbuddiesbbq · 07-27-2011, 03:00 PM

Brad....check your PM

Jacked UP BBQ · 07-27-2011, 03:10 PM

I can say that I got nailed this weekend by the negative of a waygu. We usually do really well in brisket with either kind. BUt this weekend I was told that my brisket did not have grain in it. Well I can assure you that it was wagyu and that was the problem, maybe too tender/

[TX]Aceboy · 07-27-2011, 03:16 PM

Quote:

Originally Posted by huminie

Wagyu has more fat marbling so you don't need to cook it to as high of a temperature.

You might want to try a practice cook first. Making a major change like this at a contest could be a mistake.

That's a very good point especially looking at the other responses below.

Thanks!

swamprb · 07-27-2011, 05:16 PM

I can overcook Wagyu and still fare well!

bbqbrad · 07-27-2011, 05:40 PM

So let's see..... You can cook slower, it will cook faster and done at a lower temp. Is that about it? really?

The_Kapn · 07-27-2011, 05:57 PM

Quote:

Originally Posted by bbqbrad

So let's see..... You can cook slower, it will cook faster and done at a lower temp. Is that about it? really?

Brad--no magic here.
It is a brisket, nothing more, nothing less.

It has a higher fat content and the fat is different than other breeds/types of beef.
But, it is still a brisket.

Try not to overthink it--OK?

Good Eats.

TIM

Jeff_in_KC · 07-29-2011, 11:27 AM

Don't kid yourself that it's done at a lower temp. The Akiushi (or however you spell it) is an American version of Japanese Kobe. It will be done lower - sometimes as much as 170 degrees. Wagyu is 50% Kobe (American version) and 50% black angus (most often). It is done from 195 to 202 in my experience. And en route to 5th Brisket ToY last year, I cooked about 30 of them. Almost every time, I had them out of the cooker at 198 to 202.

big matt · 07-29-2011, 12:47 PM

Quote:

Originally Posted by Jeff_in_KC

Don't kid yourself that it's done at a lower temp. The Akiushi (or however you spell it) is an American version of Japanese Kobe. It will be done lower - sometimes as much as 170 degrees. Wagyu is 50% Kobe (American version) and 50% black angus (most often). It is done from 195 to 202 in my experience. And en route to 5th Brisket ToY last year, I cooked about 30 of them. Almost every time, I had them out of the cooker at 198 to 202.

Totally agree with you Jeff!..we always cook waygu at Comps and it's done exactly in the range you stated..I'll add one more thing..cook it till it's like buttah!

Podge · 07-29-2011, 01:36 PM

I've smoked plenty of Waygu's with C.A.B.s !

bbqbandit70 · 07-29-2011, 02:19 PM

I want to try one, Where is everybody getting them?

07-27-2011, 02:14 PM	#1
bbqbrad On the road to being a farker Join Date: 04-20-08 Location: Royston, Ga	Cooking CAB Vs. Wagyu Want to try a Wagyu brisket. Have always done CAB. I've heard that you have to do different things to a Wagyu. What are those things? __________________ Brad Maffett Head Cook and Bottle Washer Hot For Teacher BBQ hotforteacherbbq.com [COLOR="Yellow"]Yellow Thermapen Owner[/COLOR]

07-27-2011, 02:35 PM	#2
huminie is one Smokin' Farker Join Date: 07-11-10 Location: Gilroy, CA	Pay more money. __________________ 2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ

07-27-2011, 02:46 PM	#4
huminie is one Smokin' Farker Join Date: 07-11-10 Location: Gilroy, CA	Wagyu has more fat marbling so you don't need to cook it to as high of a temperature. You might want to try a practice cook first. Making a major change like this at a contest could be a mistake. __________________ 2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ

07-27-2011, 02:51 PM	#5
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	I smoked a Wagyu for the first time at Dothan, AL contest. BUT, I had a CAB also as a backup, just in case. Worked out pretty good with a 1st in Brisket. Only thing I have noticed is that Wagyu seems to ZOOM through doneness. One minute it is not there, next minute it is pullable. Watch it close at the end. Good Eats. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

07-27-2011, 03:10 PM	#7
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	I can say that I got nailed this weekend by the negative of a waygu. We usually do really well in brisket with either kind. BUt this weekend I was told that my brisket did not have grain in it. Well I can assure you that it was wagyu and that was the problem, maybe too tender/ __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

07-27-2011, 02:43 PM	#3
[TX]Aceboy Is lookin for wood to cook with. Join Date: 05-05-09 Location: Pflugerville, TX	A+ thread........I'm going to smoke my first Wagyu at a local event next month. Hope we get some good feedback

07-27-2011, 03:00 PM	#6
goodbuddiesbbq is one Smokin' Farker Join Date: 11-24-09 Location: Cleveland, Ohio	Brad....check your PM

07-27-2011, 05:16 PM	#9
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	I can overcook Wagyu and still fare well! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

07-27-2011, 05:40 PM	#10
bbqbrad On the road to being a farker Join Date: 04-20-08 Location: Royston, Ga	So let's see..... You can cook slower, it will cook faster and done at a lower temp. Is that about it? really? __________________ Brad Maffett Head Cook and Bottle Washer Hot For Teacher BBQ hotforteacherbbq.com [COLOR="Yellow"]Yellow Thermapen Owner[/COLOR]

07-29-2011, 11:27 AM	#12
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	Don't kid yourself that it's done at a lower temp. The Akiushi (or however you spell it) is an American version of Japanese Kobe. It will be done lower - sometimes as much as 170 degrees. Wagyu is 50% Kobe (American version) and 50% black angus (most often). It is done from 195 to 202 in my experience. And en route to 5th Brisket ToY last year, I cooked about 30 of them. Almost every time, I had them out of the cooker at 198 to 202. __________________ KCBS Member #14287

07-29-2011, 01:36 PM	#14
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky.	I've smoked plenty of Waygu's with C.A.B.s !

07-29-2011, 02:19 PM	#15
bbqbandit70 Knows what a fatty is. Join Date: 03-19-11 Location: Lansdale, Pa	I want to try one, Where is everybody getting them? __________________ [FONT=Times New Roman][SIZE=4]Tom[/SIZE][/FONT] [B]Meadow Creek TS250 Meadow Creek BBQ42 Chicken Cooker WSM 22.5" Char-Griller "Modified" KCBS CBJ [/B]

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