My Wagyu Brisket Review/Results (Pics)

Jason TQ · 11-01-2011, 05:01 PM

Ok I'll try and keep this short and sweet. The biggest thing I learned about cooking Wagyu is I always misspelled "Wagyu" as "Waygu". That is all.............

I guess I'll give a little more info

. Long story short, it was everything I hoped it would be. I have not been shy about my lack of brisket cooking ability, though I have gotten 7th out of 31 & 13th out of 30 in the last 2 competitions so maybe I just beat myself up

. I will still be working on my choice brisket, but this Wagyu was just awesome.

Cooked fast. About 14lbs after trimmed and it took almost dead on 9hrs. Now for some reason the TnT was running hotter than I normally smoker 260-270 most of the cook and I had trouble getting it down so I said screw it and just ran with it. There was zero stall, which I read is the case most of the time. And it was so tender. I've never had a brisket do the pull test perfectly. The last (& first) competition I judged I got to taste 4 really good briskets that all passed the pull test and mine was right there.

Flavor wise all I did was rub with Bovine Bold. No injection. The beef flavor was much more intense than what I've cooked in the past, which is how it is supposed to be i'm guessing

. Looking forward to cooking the other this weekend.

Here are the pics.....

I woke up about 7am and fired up the smoker. Got some of our first frost this weekend.

Pre Trim

More pre trim

Trimmed and seasoned

Normally the scraps along the sides that I trim aren't any good (with that brown oxidized junk that happens), but this was different. I saved them

Then cooked some for breakfast. Very good.

Put it on right at 9am

Took 3 hrs to get to 155 when I foiled it.

Ok I now have to apologize since when it was done after 9hrs I put it in a cooler and went to my comp buddies house to eat and didn't bring my camera so these next few pics are horrible with my phone and do not show the true color/appearance of the meat.

Super juicy and tender. Didn't trim off that bottom fat like I would for a competition as I like it there

. Also the new 12" Victorinox Slicer is so awesome. Well worth the $38 I paid on Amazon.

Very bendy. Also not a super deep smoke ring and I used as much wood as I normally do so go figure, but had the flavor I wanted.

Time/Temp Chart. I put down the temp every 30mins. Rise is super stead with zero stall.

Jester · 11-01-2011, 05:28 PM

You've done something I've kicked around doing for sometime. What's held me back is the price of the Wagyu brisket. Thank you for posting your results, I just might give it a shot.

landarc · 11-01-2011, 05:55 PM

That looks great, an interesting experience. THe brisket looks very nicely cooked and very tender.

Jason TQ · 11-01-2011, 06:14 PM

Quote:

Originally Posted by Jester

You've done something I've kicked around doing for sometime. What's held me back is the price of the Wagyu brisket. Thank you for posting your results, I just might give it a shot.

Thanks. I of course don't have much experience with this and hope to get to occasionally cook more. I want to still get better at choice and as of right now it would be hard to say that cooking Wagyu is worth the 3-4 times cost of choice. It was awesome though

chomper's bbq · 11-01-2011, 06:16 PM

What does a wagyu run in price and where can you usually find one?

mikerobes · 11-01-2011, 06:20 PM

nice looking brisket

southernstyle · 11-01-2011, 06:24 PM

welcome to the world of wagyu. simply awesome cut of beef. i've actually been experimenting and have found that ibp and excel choice angus when wet aged at least 40 days past the packaged date is very close to a wagyu, although a wagyu can never truly be replaced

Jester · 11-01-2011, 06:24 PM

Quote:

Originally Posted by fnbish

I want to still get better at choice and as of right now it would be hard to say that cooking Wagyu is worth the 3-4 times cost of choice. It was awesome though

You nailed my biggest concern. Is the taste worth the significant price delta between it and regular brisket.

I still would like to give it a try though, for science of course.

abangs · 11-01-2011, 06:44 PM

Finnish
What team name do you cook under? You going to be in cumming??

Dallas Dan · 11-01-2011, 06:52 PM

That looks terrific! Smoking a Wagyu is on my bucket list.

jeffjenkins1 · 11-01-2011, 06:54 PM

Good looking piece of meat! Looks moist and tender.

Jeff

Boshizzle · 11-01-2011, 07:04 PM

Nice job, congrats!

abangs · 11-01-2011, 07:08 PM

Where did you get the briskie??

Jason TQ · 11-01-2011, 07:19 PM

Quote:

Originally Posted by chomper's bbq

What does a wagyu run in price and where can you usually find one?

I got mine for $7.99/lb. My local butcher got it from Snake River Farms. You can order directly from them online too.

Jason TQ · 11-01-2011, 07:20 PM

Quote:

Originally Posted by abangs

Where did you get the briskie??

Came from Snake River Farms. My butcher ordered it.

Also I will be in Cumming. Tenacious Q.

11-01-2011, 05:01 PM	#1
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	My Wagyu Brisket Review/Results (Pics) Ok I'll try and keep this short and sweet. The biggest thing I learned about cooking Wagyu is I always misspelled "Wagyu" as "Waygu". That is all............. I guess I'll give a little more info . Long story short, it was everything I hoped it would be. I have not been shy about my lack of brisket cooking ability, though I have gotten 7th out of 31 & 13th out of 30 in the last 2 competitions so maybe I just beat myself up . I will still be working on my choice brisket, but this Wagyu was just awesome. Cooked fast. About 14lbs after trimmed and it took almost dead on 9hrs. Now for some reason the TnT was running hotter than I normally smoker 260-270 most of the cook and I had trouble getting it down so I said screw it and just ran with it. There was zero stall, which I read is the case most of the time. And it was so tender. I've never had a brisket do the pull test perfectly. The last (& first) competition I judged I got to taste 4 really good briskets that all passed the pull test and mine was right there. Flavor wise all I did was rub with Bovine Bold. No injection. The beef flavor was much more intense than what I've cooked in the past, which is how it is supposed to be i'm guessing . Looking forward to cooking the other this weekend. Here are the pics..... I woke up about 7am and fired up the smoker. Got some of our first frost this weekend. Pre Trim More pre trim Trimmed and seasoned Normally the scraps along the sides that I trim aren't any good (with that brown oxidized junk that happens), but this was different. I saved them Then cooked some for breakfast. Very good. Put it on right at 9am Took 3 hrs to get to 155 when I foiled it. Ok I now have to apologize since when it was done after 9hrs I put it in a cooler and went to my comp buddies house to eat and didn't bring my camera so these next few pics are horrible with my phone and do not show the true color/appearance of the meat. Super juicy and tender. Didn't trim off that bottom fat like I would for a competition as I like it there . Also the new 12" Victorinox Slicer is so awesome. Well worth the $38 I paid on Amazon. Very bendy. Also not a super deep smoke ring and I used as much wood as I normally do so go figure, but had the flavor I wanted. Time/Temp Chart. I put down the temp every 30mins. Rise is super stead with zero stall. __________________ -Jason I didn't choose D-Canoe life..........

11-01-2011, 05:55 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	That looks great, an interesting experience. THe brisket looks very nicely cooked and very tender. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-01-2011, 06:16 PM	#5
chomper's bbq Full Fledged Farker Join Date: 07-27-11 Location: Chesterfield, MO	What does a wagyu run in price and where can you usually find one? __________________ Chompers 1, offset trailer smoker, 2-UDS,1-UDS rib hanger, weber grill,thermopen, maverick 732, cookshack, La Caja China

11-01-2011, 06:20 PM	#6
mikerobes On the road to being a farker Join Date: 07-11-11 Location: Durand,MI	nice looking brisket __________________ Smokin' In The D BBQ Team Durand,MI Southern Q Gravity Limo Cooker Southern Q 500 Water Cooker Sometimes It's better to ask for forgiveness than permission I like to sit down and have a quiet beer, then several noisy ones

11-01-2011, 06:24 PM	#7
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl.	welcome to the world of wagyu. simply awesome cut of beef. i've actually been experimenting and have found that ibp and excel choice angus when wet aged at least 40 days past the packaged date is very close to a wagyu, although a wagyu can never truly be replaced __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

11-01-2011, 05:28 PM	#2
Jester Full Fledged Farker Join Date: 03-26-08 Location: Austin .:. TX	You've done something I've kicked around doing for sometime. What's held me back is the price of the Wagyu brisket. Thank you for posting your results, I just might give it a shot.

11-01-2011, 06:44 PM	#9
abangs is one Smokin' Farker Join Date: 08-26-10 Location: Gainesville, GA	Finnish What team name do you cook under? You going to be in cumming??

11-01-2011, 06:52 PM	#10
Dallas Dan is one Smokin' Farker Join Date: 02-28-11 Location: Dallas, Texas	That looks terrific! Smoking a Wagyu is on my bucket list. __________________ BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen

11-01-2011, 06:54 PM	#11
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Good looking piece of meat! Looks moist and tender. Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

11-01-2011, 07:04 PM	#12
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Nice job, congrats! __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

11-01-2011, 07:08 PM	#13
abangs is one Smokin' Farker Join Date: 08-26-10 Location: Gainesville, GA	Where did you get the briskie??

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