Wagyu Brisket - 1st time - PR0N

[wmrrock]

I bought a 13 lb Wagyu brisket from huntspoint.com and put it on my Big Green Egg last night at 1:00 a.m. at 250 degrees over cherry wood. This was perhaps the most beautiful piece of brisket with the most fantastic marbling I have ever seen. Its now 8 hours later and the temp is 190 and should reach the magical 203 mark sometime in the next 2 hours. I was expecting a 14 hour smoke and this will be done in just about 10 hours. This is my first Wagyu brisket and if this is any indication of how others will smoke, I will be buying more of them in the future.

 

[got14u]

Ive always wanted to try one, just never pulled the trigger myself......sounds like you are right on track with yours!

 

[wladrules]

Nice! Looking forward to pics of some juicy, beefy sliced goodness!

 

[Ron_L]

Looking good!

Why 203? I cook brisket until it is probe tender in the thickest part of the flat. That can happen at any internal temp.

 

[Rusty Kettle]

Yeah seriously probe tender is best everything else is cooked to a certain temp but trust me it makes a huge difference I use to despise brisket then
I got it right once ever last week and it is fantastic. So just go against what you normally do. Probe tender not internal temp

 

[The Pigman]

I take mine to 180

 

[buccaneer]

:doh:

 

[Red Valley BBQ]

Wagyu brisket as a rule cooks faster. I am surprised that it has taken as long as it has. I've had a 16lb wagyu cook in as little as 6 hours before at 225*.

It has been my experience to determine doneness at a temperature instead of using the probe test. Once a wagyu gets to around 190-195* it is very tender and hard to determine if it is done enough. I once cooked one that was at 198* and felt done via the probe test. Once I sliced it...it wasn't. With my cooker, 203-205* seems to be the magic number.

 

[wmrrock]

Looking good!

Why 203? I cook brisket until it is probe tender in the thickest part of the flat. That can happen at any internal temp.

203 is a temperature I always use. It is my magic number and it always come out perfect.

 

[wmrrock]

DONE - 9 hours 40 minutes at 250 over a mix of Wicked Good lump charcoal and cherry wood. The rub is only kosher salt and coarse pepper. I bought this brisket from huntspoint.com

 

[KORND4WG X]

Looks good! Looking forward to some sliced pics :hungry:

 

[wmrrock]

:doh:

This is an imported Australia Wagyu brisket from www.huntspoint.com I thought you might like that connection.

 

[V-wiz]

Nice, wagyu is very rich in fat/flavor, i enjoy my Wagyu tri tip. Lets see those pictures

 

[Red Valley BBQ]

This is an imported Australia Wagyu briskethttp://www.

How long was it aged?

 

[sliding_billy]

Nice looking brisket.

 

[wmrrock]

How long was it aged?

I checked with huntspoint.com All of the Wagyu they sell is aged for 21 days.

 

[big blue bbq]

Looks great! How much was the brisket?

 

[revkab]

I'm hangin' my head in shame. My wife decided she wanted a ginger glazed spiral cut ham for Easter, so............not even a hint of smoke. Sigh.

Grillin' a mess of HnF chicken thighs for dinner tonight - cherry wood for smoke.

 

[ace27705]

I have always found that when cooking waygu brisket because of their marbling they do cook faster than normal briskets. Great looking piece of meat !

 

[saseekutz]

Good lookin cook!