Wagya advice

[Geno]

I would like to know on how you prepared a wagya brisket, rub foil-no foil, fat side up/down, temp and time, any other good info, I just bought a 18" WSM

and would like to know and what rub, so I can order a wagya from snake river

It's pricey but I want to try the quality!

Thanks

Michael in San Antonio

 

[Tom Raveret]

Waygu brisket can be had for as little as $3.99-4.99/lb in my area but its definately a low and slow brisket cook. I do it around 225 to let it render off as much as possible. Use a milder rub so you get the nuances of the flavor of the meat (search Billy Baynard Brisket rub that Keri C posted a while back).

I'd Go lite on the smoke wood maybe a chunk of oak and one of cherry if you have it

The problem with Waygy is so much of it is fat that renders of that your yield is much lower than even a normal choice brisket. That said its good eats but for me only once in a while. Its still REALLY rich food.

The ones from Snake river look like a pretty good deal!!

Best of luck with it. Its a great taste.


and Welcome Geno to the addiction...err I mean club