Wagyu brisket

[Eric Simon]

Howdy!

I'll be doing an overnight (225F) smoke of a whole Wagyu beef brisket next weekend. I've done a few briskets before, and read all about the various methods on this board.

Anything special or different on account of the Wagyu beef? Or just treat it like any other brisket?

Thanks!

 

[G Dechaine]

Can't answer your question.

Just want to ask you to post pictures, please.

 

[Eric H]

From what they say it may cook a bit faster then a choice, but I have never cooked one myself. too much muuulllaaaaa......

I have eaten one though that was really good!!

agreed post pic's

 

[K Kruger]

I low/slow them. I often find they are tender at a lower internal temp than typical briskets. Check for tender, of course, but if using internal as a guide start checking at least 10? (if not 15?) lower than you normally would - just in case.

 

[R. Hanson ("Rondo")]

Pls send me a sandwich