Injecting wagyu briskets

I have cooked both many times.

I recommend you cook it just like you are used to.
That way, you will have a "baseline" to adjust from in the future if you desire.
I try to avoid to many variables or changes at one time.

TIM

I thought the point of buying Wagyus so you wouldn't have to inject?

arb023 said:

Just wondering how many of you inject wagyu briskets for comps? I'll be cooking my first wagyu at my next comp. - normally cook choice from Sam's and do inject. Concerned that it might be too overpowering, but obviously want that one bite to be awesome. Thanks for any input.

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Cooking wagyu for the first time at a comp seems like you are taking a big chance IMO. Obviously the price difference doesn't allow for many practice cooks, but wagyu cooks differently than CAB or other grade briskets. If you are an experienced comp cook then you should be okay with some babysitting and keeping a close eye on it. If you are relatively inexperienced you may be in for some suprises.

As far as injecting, I do. I have a certain flavor profile for beef that I am looking for that an uninjected brisket just can't deliver whether it is wagyu or not. I did have to adjust my injection recipe when I switched to wagyu though.

Agreed with others - Wagyu is different but not so much that doesn't benefit from injection. Start with what you know and adjust from there.

Good luck!

Plastered Pig BBQ
DPQ BBQ

arb023 said:

Just wondering how many of you inject wagyu briskets for comps? I'll be cooking my first wagyu at my next comp. - normally cook choice from Sam's and do inject. Concerned that it might be too overpowering, but obviously want that one bite to be awesome. Thanks for any input.

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unless you buy flats, sam's briskets are select

RoadHawgBBQ said:

unless you buy flats, sam's briskets are select

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Every sams in every area carries different products. As far as injecting a waygu, yes you must.