Wagyu brisket


 
Jeff Eastman AZ

Jeff Eastman AZ

TVWBB Member
So, despite my wife thinking I am crazy, I got one of these the other day:
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I only use salt and pepper on brisket, and I think I will take this to a max of 225 degrees F, as I am concerned about losing a lot of the goodness at higher temps. Then, wrap at 160 in foil (I usually use butcher paper, but I want to catch the juices so I am changing course this time) Has anyone ever cooked one of these? What was your experience?
 
No idea on what to do differently cooking one of those. I am jealous though! I think you are taking the right approach. If it was afull packer I'd want to cook at a little higher temp to render more of the fat in the point, but in the flat I don't think it's a consideration. Good luck! Hopefully someone can chime in that knows what they are talking about with Wagyu.
 
Can't wait to hear how it turns out.

I saw a video with Baby Back Maniac, Harry Soo, and some other Youtubers where they cooked select, choice, prime, and Wagyu. Did a blind taste test and ranked. The Wagyu and prime split the 1st choice votes pretty evenly. But Harry said the prime they cooked was a really good one, maybe 1 in a 100 quality. Skip to around 19 minute mark for the rankings. Video
 
Jeff, I've made a few on my 18.5 WSM with great results but from now on my Camp Chef pellet grill gets the call because I sold my WSM today.
I guess you guys down in the valley don't have charcoal restrictions like we do up here. This is the forth year in a row of no charcoal starting in June and normally ending in late Sept Early Oct.
 
Jeff Eastman AZ said:
I am doing it a week from today, July 4th! My friend thinks I should do it on my Traeger, but I think the Smokey Mountain is a better choice! I will post pics of the entire process, and the end result!
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Either way I am looking forward to though pictures. I have never cooked on a pellet grill so I have limited aid to you.
 
Rich Dahl said:
Jeff, I've made a few on my 18.5 WSM with great results but from now on my Camp Chef pellet grill gets the call because I sold my WSM today.
I guess you guys down in the valley don't have charcoal restrictions like we do up here. This is the forth year in a row of no charcoal starting in June and normally ending in late Sept Early Oct.
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With the cart, how much did you end up selling it for?
 
Rich Dahl said:
I guess you guys down in the valley don't have charcoal restrictions like we do up here. This is the forth year in a row of no charcoal starting in June and normally ending in late Sept Early Oct.
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Wait, what? Is there a restriction on burning, no supply, what the heck? Where is this? God forbid.
 
Rich Dahl said:
Jeff, I've made a few on my 18.5 WSM with great results but from now on my Camp Chef pellet grill gets the call because I sold my WSM today.
I guess you guys down in the valley don't have charcoal restrictions like we do up here. This is the forth year in a row of no charcoal starting in June and normally ending in late Sept Early Oct.
Click to expand...
Wow, no, no restrictions here in the Valley! I think we have too much concrete for charcoal to be much of a danger... That is crazy though, all summer without charcoal!
 
I've done dozens of Wagyu briskets. You can low/slow, high heat, whatever you want. Me, I can't abide salt-and-pepper-only, much preferring a rub, but like any brisket (or ribs or butt) cook till tender, not to some notion of an internal temp.
 
I decided to cook it tomorrow, as last weekend (the 4th) I had too much going on (another packer brisket, ribs, chicken ect). I did not want this 5lb flat to get lost in the mix. I just took it out to thaw, and will post pics along the way tomorrow afternoon!
 
Chris in Louisiana said:
Can't wait to hear how it turns out.

I saw a video with Baby Back Maniac, Harry Soo, and some other Youtubers where they cooked select, choice, prime, and Wagyu. Did a blind taste test and ranked. The Wagyu and prime split the 1st choice votes pretty evenly. But Harry said the prime they cooked was a really good one, maybe 1 in a 100 quality. Skip to around 19 minute mark for the rankings. Video
Click to expand...
I just got around to watching this! Thanks for sharing!
 
Jeff Eastman AZ said:
I decided to cook it tomorrow, as last weekend (the 4th) I had too much going on (another packer brisket, ribs, chicken ect). I did not want this 5lb flat to get lost in the mix. I just took it out to thaw, and will post pics along the way tomorrow afternoon!
Click to expand...
I can't wait to see how it goes!
 
I started beef ribs first to try my new Green & Red Hatch Chile rubs (red on the left, green on the right).
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I put the brisket flat on about 2 hours after the ribs...

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