12lb New Zealand Wagyu Brisket next weekend,,, Overnighter or HH?

[Tom Jordan]

I manage a country club and am lucky to have access to all kinds of suppliers. I asked my chef to get a price on a wagyu brisket, just out of curiosity. When he came back and said <$6 a pound, I told him to order one for me. So, a twelve pound NZ grass-fed wagyu packer kryovac arrived yesterday, too late for me to change my weekend plans, (which is WORKING through the holiday weekend!). I've done full packers at high heat and I've done packers overnight. I'm biased to a 7 or eight hour cook because I'm an old man and don't like to stay up after mid-night . My question to the experts on this Board,,,, would a highly marbled piece of meat benefit greatly from one method or the other? Thanks in advance.
Oh, and I'm using an 18.5 WSM.

 

[TonyUK]

Tom.
With the amount of fabulous marbling in the Wagyu, it's got to be low & slow. IMO.
Get all that beautiful fat rendered to keep it moist during the cook.

Edit: Having never cooked a Wagyu brisket, I understand that they are done quicker than a regular brisket. I'd do a bit of research whilst you have the time before next week's cook.

Chris Arnold cooked some Wagyu sirloins the other week, maybe he could shed some light on Wagyu. If not, Enrico might be the person to give some advice.

 

[Bob Ivey]

I agree with Tony. I do USDA Prime packer briskets that are very will marbled and they come out great with low and slow. They also tend to get to tender at a little lower temp than a select or choice brisket. With prime grade I always start probing for tender at about 185* instead of 195*. Would love to try a Wagyu brisket sometime. Just don't like the price. Enjoy that beauty.

 

[Gary London]

Another vote for L&S from me but bear in mind I am still a learner only done 2 briskets .
Just thinking that all that lovely marbling should render down nice and slowly to leave juicy moist meat.
What a great price but still a $72 joint that you wouldn't want to spoil.

 

[Dustin Dorsey]

Waygu fat supposedly renders at lower temps than regular beef fat. I don't know how to use that information. Just something I read somewhere. You might cook at 275 and wrap when the bark sets. That might put you in the 7 to 8 hour range.

 

[J Hasselberger]

Bob has it right IMO. I do mine with a full water pan (don't add any water during the cook). I don't wrap and pretty much just let it do its thing. Post oak and pecan. Make sure you rest it well after you take it off and let it drop to about 170. Three hours or more is recommended.

I saw a wagyu packer at our local H-E-B a couple of months ago. I was tempted, but it was a monster -- 19 lbs.

Jeff