Once more with feeling: Wagyu brisket.


 
J

JMGarciaJr

TVWBB Fan
On a couple of other threads, I've mentioned in passing the last time I tried a "Kobe" brisket it turned into "pulled brisket" which, while still delicious, is not what people wanting BBQ brisket are expecting.

The error was to treat it like "regular" brisket, that much I know.

So, seeing as how I have another one looming on the horizon, I'd like the collected wisdom of the assembled on times and temperatures on the WSM for a whole "Kobe" brisket, so that it comes out with a proper bark, is slice-able (i.e. does not turn into long strands) and yet succulent and all that.

Discuss.
 
You lucky dog you, got another Wagyu in pocket...if that's not a gloat, I don't know what is...
icon_wink.gif


I am going to be on the lookout for one, and if I can't find one by me, the next time I'm up around Fresno I'm taking a cooler with me and pick one up...

I'll defer you to LarryR, the Wagyu-Pit-Master...
icon_biggrin.gif
 
If your using time, or finish internal temp, or foil you have to start checking for tenderness earlier in the cook.

I cook them 210 to 225 maybe a bump in temp if the bark looks like it needs some help, fat side down.

Wagyu can be ready at 185 internal. I prefer to cook without foil but deadlines can make you move them and foil works, just don't allow them to over cook.

I prefer taking the briskets off at 185 internal. Foil at this point and go into a dry cooler for at least 2 hours.

Jim
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alan D:
You lucky dog you, got another Wagyu in pocket...if that's not a gloat, I don't know what is...
icon_wink.gif
</div></BLOCKQUOTE>

What makes it doable for me to treat myself to the odd "Kobe" brisket is that I can pick one up when I have to drive to Naples, FL from Miami; I stash it in a cooler (along with other Wagyu goodies...this time I think I may also grab a tri-tip among other possibilities, given the very reasonable prices, at least as far as retail goes) saving* a TON on shipping. It's the not having to pay for shipping, and overnight shipping at that, which makes it feasible, just like when you head Fresno-wards. If not for that...ouch!

Jim, going strictly off (flawed) memory, I think I cooked the previous one at +/- 235F and pulled it at +/-210F. Would you suggest checking for tenderness at +/- 160F?

Thanks to everyone!

-Joe

* Also, this place has very, very affordable prices on "Kobe" (and "Kurobuta") and that helps too. I think the brisket comes out to $3.75/lb.
 
JMG

Wagyu brisket will not be ready at 160 internal, start checking at 180 and I would never take one to 200 or higher.

Jim
 
Gentleman, indulge the stupid question of a newbe, is Wagyu a specific vendor of meats? Thank you for you patience. Trying to learn all I can.
 
Waygu is a breed of cattle from Japan. It is now grown in the US. Sometime crossed with Black Angus. It's prime beef.

Jim
 
Alan when I called that place in Fresno they said they only carried Wagyu Tri Tips and Skirt Steak. If I wanted brisket I'd have to order a whole case.

If you find a supplier in the Bay Area please post it.

Thanks,

John
 
I've done a couple of Wagyu flats. The one thing I noticed is that they cook a lot faster...but man are they good!
icon_smile.gif
I get mine from MJ Meats in Lynnwood, WA. Their prices are pretty good and they will ship as well. Here's a link...give them a call I believe you'll be pleasantly surprised.
http://www.yelp.com/biz/mj-meats-lynnwood
 
You must log in or register to reply here.

 

Back
Top