Wagyu Brisket - some questions


 
R

Richard Marquez

TVWBB Fan
I'm buying a 11-14lb Wagyu to smoke for the Superbowl. Ordering from Snake River Farms today. I've already did a bit of research on this site about Wagyu's, but wanted to get more current opinions from those that have gone down this road before.


1. Cooke time - From what I;ve gathered, a wagyu cooks faster that your regular choice brisket? What would I be looking at for a 11-14lb'r cooking in the 225-245 range?

2. Fat cap - considering the beautiful marbeling, do I trim the fat cap completely? Less that 1/4 inch?

3. Foil - to foil or not to foil a wagyu? I've only done choice flats in the past and have never foiled.

4. Any issue with a cut of meat of this size on an 18 1/2?

Any other good pointers would be much appreciated. With such an expensive cut of meat I obviously want to get it right.
 
Can't help you with that one (wayyyy out of my price range) but in searching, I came across a forum where they are discussing this (to a certain point).

http://www.bbqbug.com/forums/b...s-wagyu-brisket.html

Anyways, the reason I mention this is the second post from a comp winner who didn't use a wagyu and did beat a guy who did use one AND was cooked by a ranch owner who sells them.

I realize there is no correlation between the two but it is "food for thought". IMHO.
 
Richard, there is a recent thread at CBBQA forum re this brisket. I have never cooked one but I have cooked that size on a 18.5 WSM. No prob, just bend the ends under the grate handle to start. There will be a hump in the middle but as the meat cooks it will lay flat. No worries.
I would cook it the same way you normally do just check for doneness a bit sooner as they cook a little faster, I have heard.

Mark
 
They can be done earlier, yes.

I don't foil them. I never trim brisket fatcaps at all. Ever. On occasion I will remove a bit of the fat knob between point and flat.

I fit 17- to 18-pounders on my 18 (though I prefer 11-12 pounds). Wedge, as noted above.
 
Thanks guys,

Kevin, just curious, you leave the fat cap on no matter how thick? Do you cut the fat off the finished product? Some folks, my wife inparticular, don't like chewing on the fat so I normally trim most off. But with a cut of meat like this I don't want to do anything to compromise the flavor/tenderness.
 
I don't trim regardless of thickness. It's easy to do when slicing for service. For me, I leave it on. For many guests, I slice and trim off the fat right then.
 
I too rarely trim briskets. I do my Wagyu Briskets around 210 - 225 (per Kevin's recommendation). In terms of cook time, I'd shave off maybe 20%. I try to go no foil but have had to foil once to finish the cook faster.

Hopefully you'll be enjoying that beautiful cut of meat watching my 49ers in the big game. Go Niners!!!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">just bend the ends under the grate handle to start </div></BLOCKQUOTE>
Works great although I tend to be cautions and put a couple small pieces of foil on each end until the meat shrinks back a bit.
 
Thanks for the advice, guys. Good stuff! This baby is being delivered Friday Feb 3rd....can't wait.

Kevin I'm going to follow your lead on this one and not touch the fat cap. Just as easy trimming it off prior to serving.
 
Larry I'm a huge Falcon fan and clearly recall the days when the Niners would pummel them on a regular basis. Even though the Giants just did that to us recently I think I'm leaning toward them in this game. Sorry
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Weight of this brisket will be between 11-14 lbs. So if I'm looking to pull it off and stick in cooler around 1200 noon Superbowl Sunday, what time you would suggest I throw on the smoker? 11-12pm Saturday night? I'm going to throw on a small pork shoulder at the same time. Not really concerned about how early this finishes as it's main purpose is for ABT's.
 
I don't post often but I've done a SRF Wagyu before & like others said no need to trim cap other than what's between the flat & point. Remember also, it'll come frozen & need to be thawed so you'll have to factor that in.
 
We foil ours and do so mainly for color. BBQ getting too dark is not very appetizing imho. Plus the juices saved can be liquid gold!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry:
We foil ours and do so mainly for color. BBQ getting too dark is not very appetizing imho. Plus the juices saved can be liquid gold! </div></BLOCKQUOTE>

Really? I love the black bark. Anything else just looks like a regular cook to me. Plus it's tasty as heck
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I rammed a 16 pound packer from King Soopers between the handles on my 18.5 WSM then foiled it using the HH method. I'm sure it was a low grade of beef.

I'm not so sure about using Kobe and Wagyu even for BBQ competitions, but that explains maybe why my home brisket attempts don't measure up in tenderness.

That said I think I'd go for a beef tenderloin if I'm spending that kind of cash.
 
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