Wagyu Brisket

chipb22 · 08-26-2013, 09:15 AM

I've never cooked a wagyu brisket before but im told the marbleing is different than most. My question is do they really give you an edge and am i the only one not cooking Wagyu. I like the choice Angus I've been cooking for years but now that I'm competing I'm looking for the scores. If the marbling is so different I'm sure the cooking is also different and that's a 75$ screw up is it worth experimenting with.

kenthanson · 08-26-2013, 09:22 AM

Do you have an extra $75 bucks to spend on a Waygu to test, if so than yes it is worth it. I've cooked two and they were the most tender and flavorful ones I've ever done, but the ranch that I get them from butchers everything in one batch and had cut all the packers length wise so they are to small for comps.

WineMaster · 08-26-2013, 09:26 AM

And please let us know where to get the 75 $ waygu

chipb22 · 08-26-2013, 09:38 AM

I got an e mail from snake river farms and 11-14 lb brisket was 75$

BogsBBQ · 08-26-2013, 11:33 AM

Quote:

Originally Posted by chipb22

I got an e mail from snake river farms and 11-14 lb brisket was 75$

Does that include free delivery?

INmitch · 08-26-2013, 11:57 AM

Quote:

Originally Posted by WineMaster

And please let us know where to get the 75 $ waygu

He said an EXTRA $75.

dr pearl · 08-26-2013, 12:13 PM

I am a fairly new competition cook. I cooked Angus Choice with not so good results during my 1st couple years. I finally decided to try a Wagyu and had the same results. I cooked a lot of Choice this past year for catering and vending and had a chance to try a bunch of things. I just finished 8th with a Choice in Brisket (not even a Angus)a couple weeks ago with a very respectable 161.7. Wagyu is not the answer to poor brisket results as far as I can tell. Cook them right, love them and pay attention to them, kind of like a child

Jacked UP BBQ · 08-26-2013, 12:42 PM

We cooked wagyu for awhile, went to a different style. Have had better success without wagyu.

ique · 08-26-2013, 12:46 PM

Quote:

Originally Posted by Jacked UP BBQ

We cooked wagyu for awhile, went to a different style. Have had better success without wagyu.

Oh yeah, what style did you switch too?

gettinbasted · 08-26-2013, 12:52 PM

Quote:

Originally Posted by Jacked UP BBQ

We cooked wagyu for awhile, went to a different style. Have had better success without wagyu.

Ditto for me. Maybe I gave up on it too soon, but I didn't like my results with wagyu.

Jacked UP BBQ · 08-26-2013, 01:20 PM

Quote:

Originally Posted by ique

Oh yeah, what style did you switch too?

Niman Ranch. CAB prime program. Real Angus, USDA house. The briskets have marbeling like wagyu, but not as soft which I think has been hurting our results.

Know Bull · 08-26-2013, 01:51 PM

I can't say if it is "worth it". $125 for a wagyu with shipping versus $35 from the local grocery. The wagyu is better, but price is subjective. People win with either one.

And if you cook for people that like to go to mediocre chain restaurants (Chilis comes to mind) then they will actually like cheap stuff better. It is what they are used to.

In a contest the great equalizer is time before the judges sample. All brisket loses a lot between slicing and that 30 minutes or more till a judge tastes. If we could serve judges as we slice the meat, wagyu would be the king.

Wagyu cooks different. Once past the 'stall' the internal temp will take off like a rocket. If you do not watch closely you will overcook. Once overcooked the wagyu is worse than the cheap brisket.

I use it at contests. But mostly because I like it better. Take my extra brisket home now instead of giving it away.

BMerrill · 08-26-2013, 02:46 PM

What temperature does a waygu brisket usually get done?
I know it is more by feel than temperature, but temperature is a good guide.

Podge · 08-26-2013, 03:13 PM

Quote:

Originally Posted by BMerrill

What temperature does a waygu brisket usually get done?
I know it is more by feel than temperature, but temperature is a good guide.

about 10f less... give or take... your results may vary... don't try this at home.. serving suggestion... objects may appear closer than they seem.

Sawdustguy · 08-26-2013, 03:14 PM

Quote:

Originally Posted by Jacked UP BBQ

We cooked wagyu for awhile, went to a different style. Have had better success without wagyu.

Steve told me at BOTBB that all you guys cook is Waygu.

08-26-2013, 09:15 AM	#1
chipb22 Found some matches. Join Date: 07-13-13 Location: Warren, Ct.	Wagyu Brisket I've never cooked a wagyu brisket before but im told the marbleing is different than most. My question is do they really give you an edge and am i the only one not cooking Wagyu. I like the choice Angus I've been cooking for years but now that I'm competing I'm looking for the scores. If the marbling is so different I'm sure the cooking is also different and that's a 75$ screw up is it worth experimenting with.

08-26-2013, 09:22 AM	#2
kenthanson is one Smokin' Farker Join Date: 07-10-11 Location: Saskatoon, SK	Do you have an extra $75 bucks to spend on a Waygu to test, if so than yes it is worth it. I've cooked two and they were the most tender and flavorful ones I've ever done, but the ranch that I get them from butchers everything in one batch and had cut all the packers length wise so they are to small for comps. __________________ @kenthanson @devilmademeqit Devil made me Q it BBQ team
	1 members found this post helpful.

08-26-2013, 09:26 AM	#3
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	And please let us know where to get the 75 $ waygu __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

08-26-2013, 12:13 PM	#7
dr pearl On the road to being a farker Join Date: 05-14-12 Location: Rutherford, New Jersey	I am a fairly new competition cook. I cooked Angus Choice with not so good results during my 1st couple years. I finally decided to try a Wagyu and had the same results. I cooked a lot of Choice this past year for catering and vending and had a chance to try a bunch of things. I just finished 8th with a Choice in Brisket (not even a Angus)a couple weeks ago with a very respectable 161.7. Wagyu is not the answer to poor brisket results as far as I can tell. Cook them right, love them and pay attention to them, kind of like a child __________________ Michael-aka Dr. Pearl-Head Cook, Chief Medicine Man-Dr. Pearl's Medicinal Smoke BBQ Team

08-26-2013, 12:42 PM	#8
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	We cooked wagyu for awhile, went to a different style. Have had better success without wagyu. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

08-26-2013, 09:38 AM	#4
chipb22 Found some matches. Join Date: 07-13-13 Location: Warren, Ct.	I got an e mail from snake river farms and 11-14 lb brisket was 75$

08-26-2013, 01:51 PM	#12
Know Bull On the road to being a farker Join Date: 04-19-12 Location: Broken Arrow OK	I can't say if it is "worth it". $125 for a wagyu with shipping versus $35 from the local grocery. The wagyu is better, but price is subjective. People win with either one. And if you cook for people that like to go to mediocre chain restaurants (Chilis comes to mind) then they will actually like cheap stuff better. It is what they are used to. In a contest the great equalizer is time before the judges sample. All brisket loses a lot between slicing and that 30 minutes or more till a judge tastes. If we could serve judges as we slice the meat, wagyu would be the king. Wagyu cooks different. Once past the 'stall' the internal temp will take off like a rocket. If you do not watch closely you will overcook. Once overcooked the wagyu is worse than the cheap brisket. I use it at contests. But mostly because I like it better. Take my extra brisket home now instead of giving it away. __________________ Know Bull

08-26-2013, 02:46 PM	#13
BMerrill Full Fledged Farker Join Date: 02-17-09 Location: Ayden, NC	What temperature does a waygu brisket usually get done? I know it is more by feel than temperature, but temperature is a good guide.