The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-14-2014, 11:52 AM   #1
jimmypop
Is lookin for wood to cook with.
 
jimmypop's Avatar
 
Join Date: 02-06-14
Location: Dripping Springs, Tx
Downloads: 0
Uploads: 0
Default First time with Wagyu

My lovely wife bought me a Wagyu brisket to cook for Valentine's Day (actually cooking tomorrow), isn't she awesome!

Ive previously cooked mostly choice and I find the stall happens around 150ish so that's when I wrap. Ive heard that the fat in the Wagyu breaks down at a lower temperature so you need to wrap it earlier. Some of the things Ive read say to wrap around 120.

Is it really that much difference?
__________________
Team Founder: Ribs...For Her Pleasure: WSM 22.5, Maverick ET-732, Orange Thermapen
jimmypop is offline   Reply With Quote


Unread 02-14-2014, 12:01 PM   #2
cpw
is One Chatty Farker

 
cpw's Avatar
 
Join Date: 02-28-11
Location: Savannah, Georgia
Downloads: 4
Uploads: 0
Default

I wouldn't worry about wrapping at a specific temp, wrap when you like the color on the outside, then cook it til it's done.
__________________
________________
Superior SS1
Lang 84 Deluxe
UDS
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Dixie Meat Rub
cpw is offline   Reply With Quote


Unread 02-14-2014, 12:02 PM   #3
pjtexas1
Full Fledged Farker

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Downloads: 0
Uploads: 0
Default

I am interested in hearing the answers because I am a wrap when the bark looks good kind of guy rather than temp. But I cook hot and fast so there isn't too much of a stall to worry about. I doubt I will ever cook a Wagyu but you never know.
__________________
Custom 20x52 vertical, Texas Smokemaster, Brinkmann Mini WSM, Abe's Smokers 48" Entertainer
pjtexas1 is offline   Reply With Quote


Unread 02-14-2014, 12:02 PM   #4
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Sorry never cooked a Wagyu, the only thing I heard is that they cook faster. If that thing is marbled as it should be, don't wrap it.. just run a clean fire, put a little water in your cooker and let it ride... IMO anyways. If you need to wrap do so towards the end.. definitely not at 120*.
JS-TX is offline   Reply With Quote


Unread 02-14-2014, 12:08 PM   #5
jimmypop
Is lookin for wood to cook with.
 
jimmypop's Avatar
 
Join Date: 02-06-14
Location: Dripping Springs, Tx
Downloads: 0
Uploads: 0
Default

That's a good point. I hadn't thought about hindering the bark. Probably best to just watch the temp and if its stalling too bad, wrap it.

I'll post some photos when its done for sure. Getting excited!
__________________
Team Founder: Ribs...For Her Pleasure: WSM 22.5, Maverick ET-732, Orange Thermapen
jimmypop is offline   Reply With Quote


Unread 02-14-2014, 12:09 PM   #6
Shagdog
is one Smokin' Farker

 
Shagdog's Avatar
 
Join Date: 07-01-13
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

I've just found that Prime and wagyu finish at a lower temp more because of how tender they are already (IE fat content too). If you run a wagyu up a little too high of IT, it will still be delicious but it will be pulled not sliced.

As far as wrapping, The main point of wrapping is to overcome the stall. If you don't, your meat could sit and tread water at the same temp for a few hours. Yes, you can wrap for color and the end result is the same, but what you're really trying to do is shave a few hours off your cook time. Just watch your temp, and when it seems to have plateaued, wrap it. I prefer as little wrap time as possible if I can help it... just depends on what kind of a rush you are in I suppose.
__________________
YOU WANNA THROWDOWN?
You should! Fun and fabulous prizes await you!*

I have a bunch of stuff that cooks meat outside
using some form of combustion.

*Actual prizes may not be fabulous. It all depends on what your definition of fabulous is. You're not going to win a car or anything, so don't get your hopes up. Just trying to give you realistic expectations.
Shagdog is offline   Reply With Quote


Unread 02-14-2014, 12:13 PM   #7
jimmypop
Is lookin for wood to cook with.
 
jimmypop's Avatar
 
Join Date: 02-06-14
Location: Dripping Springs, Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Shagdog View Post
I've just found that Prime and wagyu finish at a lower temp more because of how tender they are already (IE fat content too). If you run a wagyu up a little too high of IT, it will still be delicious but it will be pulled not sliced.

As far as wrapping, The main point of wrapping is to overcome the stall. If you don't, your meat could sit and tread water at the same temp for a few hours. Yes, you can wrap for color and the end result is the same, but what you're really trying to do is shave a few hours off your cook time. Just watch your temp, and when it seems to have plateaued, wrap it. I prefer as little wrap time as possible if I can help it... just depends on what kind of a rush you are in I suppose.

More in the 190* range? I definitely don't want to turn this thing into pulled brisket. Probably going to start probing earlier and pull it once it passes the probe test.
__________________
Team Founder: Ribs...For Her Pleasure: WSM 22.5, Maverick ET-732, Orange Thermapen
jimmypop is offline   Reply With Quote


Unread 02-14-2014, 12:23 PM   #8
Shagdog
is one Smokin' Farker

 
Shagdog's Avatar
 
Join Date: 07-01-13
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

Yea, just keep an eye on it once it gets to 190. I let a prime go to 202 and it was a bit over done. Not by much, but you couldn't put a pencil thick slice on your finger
__________________
YOU WANNA THROWDOWN?
You should! Fun and fabulous prizes await you!*

I have a bunch of stuff that cooks meat outside
using some form of combustion.

*Actual prizes may not be fabulous. It all depends on what your definition of fabulous is. You're not going to win a car or anything, so don't get your hopes up. Just trying to give you realistic expectations.
Shagdog is offline   Reply With Quote


Unread 02-14-2014, 12:28 PM   #9
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Treat it like any other brisket was what worked for me. When I wrap, it is for color, and use butcher paper. However, I didn't wrap when I did the laat Wagyu, ran it straight through, no wrapping and it came out great. I ran a average temperature of 300°F and it cooked up just fine. There was a short stall, but, nothing of great concern.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 02-14-2014, 12:31 PM   #10
fnbish
Babbling Farker

 
fnbish's Avatar
 
Join Date: 01-10-11
Location: Lawrenceville, GA
Downloads: 0
Uploads: 0
Default

Folks probably have different experiences due to different cookers/temps. But the times I have cooked it there was never much of a stall. Foil when I got the color I wanted and cook till done. Other than that not a ton different. They seem to want to finish a little lower than choice which is what I normally cook.
__________________
-Jason
Shirley Fabrication Offset Awesome Pit
22.5 WSM
Backwoods G2 Party & G2 Chubby
Big Green Egg XL
Weber 18.5 Kettle
"Tenacious Q" Competition Team
Follow Tenacious Q on Facebook!!
KCBS CBJ
fnbish is offline   Reply With Quote


Unread 02-14-2014, 12:38 PM   #11
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

My biggest worry, was that I rely a lot on feel, by squeezing the brisket, and with a Wagyu, I thought that would be an issue, but, it tightened up in the cooker just fine and loosened just as it got done.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 02-14-2014, 02:05 PM   #12
Smokin' Greene
Knows what a fatty is.

 
Join Date: 07-12-12
Location: TX
Downloads: 0
Uploads: 0
Default

Cook it as you would a packer. Smoke and color until you are happy, then wrap (if this is your technique). Pull it when it probes like buttath (maybe start probing around 190* if you are a temp guy). Pull and let her rest and I mean let her rest to settle into the wonderful juice piece of meat she can and will be!
Note: There is so much marbling and fat on a Wagyu that I have been trimming mine almost to no fat cap at all. Nice bark all over, seasoning on all in every bite and still juicy and tender.
__________________
Smokin' Greene
Smokin' Greene is offline   Reply With Quote


Unread 02-14-2014, 04:11 PM   #13
sliding_billy
Quintessential Chatty Farker
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

I have never had to wrap a Wagyu. The stall has never been severe enough to need it, and the bark turns out that much better without. They do probe tender quicker than lesser grades.
__________________
Custom Offset/OTG/Electric Vertical/Rocket Roaster/Thermapen/ET-732 (2)/CERTIFIED MOINK BALLER/KCBS
sliding_billy is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:22 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts