bbqbrad
Knows what a fatty is.
- Joined
- Apr 20, 2008
- Location
- Royston, Ga
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?
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.
So let's see..... You can cook slower, it will cook faster and done at a lower temp. Is that about it? really?
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!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.
I've smoked plenty of Waygu's with C.A.B.s !:becky: