Advice for cooking Waygu Brisket

NYC ‘Que · Feb 16, 2019

I’m cooking my first Waygu brisket tomorrow. Anything I need to know? Does it take longer to render all that fat? Higher/lower cooking temps? Thanks in advance.

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zackgirton6 · Feb 16, 2019

In my experience it goes quicker

PatAttack · Feb 16, 2019

A little quicker in most cases. Keep a close eye on it and go by feel, not temp.
I start probing around 198° and watch it like a hawk. Still not probing @ 198-204° let it ride another half-hour or so. Usually for me, it could go between 204-210°. Maybe higher depending on how it probes. YMMV.

SmoothBoarBBQ · Feb 16, 2019

Wagyu briskets tend to probe perfectly when they're still not ready. All that extra fat starts to get soft and supple, but it's still not rendered. I made a big mistake with my first Wagyu brisket and pulled it when it was at about 198° and probing perfectly. I cut into it (at a competition) and it was still nothing but fat on the inside.

After a bit more trial and error I've found that cooking them to at least 208° has kept me from making the same mistake. Mind you this is cooking at about 275-300° ambient temp.

Burnt at Both Endz · Feb 16, 2019

Tell us how(temps, pit, wrap) you plan on cooking it, maybe we can help then?

NYC ‘Que · Feb 16, 2019

Burnt at Both Endz said:
Tell us how(temps, pit, wrap) you plan on cooking it, maybe we can help then?

Was planning on 225 on either my MAK or my Stumps. No wrap, spritz, or mop.

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Burnt at Both Endz · Feb 16, 2019

They like heat, I'd cook at least 250-75*. It will cook about like your prime briskets, lots of internal fat, so when you think it's ready give it another 20 minutes.

Jason TQ · Feb 16, 2019

Don't overthink it. I dont cook it any different. They don't cook faster. Somebody let me know when you find data on that :-D. Have fun!

ssv3 · Feb 16, 2019

Cook it just like any other brisket but it does finish or shall I say render fat out faster. :becky: ^^^^^^

Def don't overthink it as mentioned.

NYC ‘Que · Feb 16, 2019

Thanks everyone. I’ll do my usual thing and report back.

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jasonjax · Feb 17, 2019

SmoothBoarBBQ said:
Wagyu briskets tend to probe perfectly when they're still not ready. All that extra fat starts to get soft and supple, but it's still not rendered. I made a big mistake with my first Wagyu brisket and pulled it when it was at about 198° and probing perfectly. I cut into it (at a competition) and it was still nothing but fat on the inside.

After a bit more trial and error I've found that cooking them to at least 208° has kept me from making the same mistake. Mind you this is cooking at about 275-300° ambient temp.

I agree with all of this based on my wagyu cooking experience. Especially higher-end wagyu.

NYC ‘Que · Feb 17, 2019

jasonjax said:
I agree with all of this based on my wagyu cooking experience. Especially higher-end wagyu.

So take it to 208 even if it probes tender at 203?

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SmoothBoarBBQ · Feb 17, 2019

NYC ‘Que said:
So take it to 208 even if it probes tender at 203?

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That has been my experience, but again I'm cooking at 275-300°. The "probe test" kind of failed for me on my first couple of Wagyu's because all that intergranular fat got really soft at about 195°, but the internal fats were nowhere near rendered out yet. So it felt really tender and had no resistance to the probe, but it was still tough and chewy.

sudsandswine · Feb 17, 2019

SmoothBoarBBQ said:
Wagyu briskets tend to probe perfectly when they're still not ready. All that extra fat starts to get soft and supple, but it's still not rendered. I made a big mistake with my first Wagyu brisket and pulled it when it was at about 198° and probing perfectly. I cut into it (at a competition) and it was still nothing but fat on the inside.

After a bit more trial and error I've found that cooking them to at least 208° has kept me from making the same mistake. Mind you this is cooking at about 275-300° ambient temp.

Agreed on all points...my first wagyu brisket cook went that way. I cook em at least 275* and don't ever have them finish for me below 208*.

Burnt at Both Endz · Feb 17, 2019

Use your other senses, does it jiggle when you touch it? Does it look like the fibers are starting to pull apart?

I cook at 260*, mine are done between 203-205*…….but I've only cooked about 100 of them.

NYC ‘Que · Feb 17, 2019

She’s been cooking since 0600. I set the MAK to 245 , but I’m using a pit probe on my Smoke and the grate temp has been 260-290. The brisket is at 195 now so I’m getting close.

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NYC ‘Que · Feb 17, 2019

So I pulled at like 207. It felt done at 203. It was slightly over cooked but everyone liked it. Good beef flavor.
I learned a couple of things, next time I’ll cook it like any other brisket, and my MAK is actually a lot hotter than the pellet boss reads. Top shelf on the MAK at higher temps because the bottom of the point was nearly incinerated. That bottom grate on the MAK has a lot of radiant heat from the drip tray.

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Advice for cooking Waygu Brisket

NYC ‘Que

is one Smokin' Farker

zackgirton6

Knows what a fatty is.

PatAttack

somebody shut me the fark up.

SmoothBoarBBQ

is Blowin Smoke!

Burnt at Both Endz

Babbling Farker

NYC ‘Que

is one Smokin' Farker

Burnt at Both Endz

Babbling Farker

Jason TQ

somebody shut me the fark up.

ssv3

somebody shut me the fark up.

NYC ‘Que

is one Smokin' Farker

jasonjax

Babbling Farker

NYC ‘Que

is one Smokin' Farker

SmoothBoarBBQ

is Blowin Smoke!

sudsandswine

Quintessential Chatty Farker

Burnt at Both Endz

Babbling Farker

NYC ‘Que

is one Smokin' Farker

NYC ‘Que

is one Smokin' Farker

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