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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 07-27-2011, 02:14 PM   #1
bbqbrad
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Default 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?
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Old 07-27-2011, 02:35 PM   #2
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Pay more money.
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Old 07-27-2011, 02:43 PM   #3
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A+ thread........I'm going to smoke my first Wagyu at a local event next month. Hope we get some good feedback
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Old 07-27-2011, 02:46 PM   #4
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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.
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Old 07-27-2011, 02:51 PM   #5
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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.

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Old 07-27-2011, 03:00 PM   #6
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Brad....check your PM
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Old 07-27-2011, 03:10 PM   #7
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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/
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Old 07-27-2011, 03:16 PM   #8
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Quote:
Originally Posted by huminie View Post
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!
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Old 07-27-2011, 05:16 PM   #9
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I can overcook Wagyu and still fare well!
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Old 07-27-2011, 05:40 PM   #10
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So let's see..... You can cook slower, it will cook faster and done at a lower temp. Is that about it? really?
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Old 07-27-2011, 05:57 PM   #11
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Quote:
Originally Posted by bbqbrad View Post
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.

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Old 07-29-2011, 11:27 AM   #12
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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.
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Old 07-29-2011, 12:47 PM   #13
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Quote:
Originally Posted by Jeff_in_KC View Post
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!
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Old 07-29-2011, 01:36 PM   #14
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I've smoked plenty of Waygu's with C.A.B.s !
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Old 07-29-2011, 02:19 PM   #15
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I want to try one, Where is everybody getting them?
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