Wagyu??
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Wagyu??
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Thread: Wagyu??

  1. #1

    Wagyu??

    Any advice on smoking a Wagyu brisket? This will be my first. All the briskets i've smoked over the years have been Angus. Is there a difference in smoke times, spritz, wrapping temp? Any suggestions will be greatly appreciated. Thank you in advance
    Mak 1 Star #95
    Weber Performer
    Backwoods G2 Chubby "The Chub"
    Ole Hickory ELEC

  2. #2
    Don't try to make it into rocket surgery. Cook it how you are used to cooking any brisket. The end product will be more tender and juicy because of the fantastic marbling.


    Oh yeah... and don't forget to invite me over for dinner!
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  3. #3
    As Tent stated, just cook them like a regular visit. I cooked one last summer and used a recipe/method from Malcom Reed for "easy smoked brisket". It came out great.

  4. #4
    Senior Member
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    Agree with TentHunter, follow your brisket process. It's done when probe tender. BTW, when I smoke all the way up to probe tender, I usually rest it open on the counter for 5-10 min to help lower the IT & retard further cooking before I place in cooler.
    MAK 2 Star #3623
    MAK 2 Star #1915 now w/another smoker
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  5. #5
    Senior Member NorCal Smoker's Avatar
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    Try your normal process. Here is the one I have tried.

    SRF Brisket rubbed with Cash Cow
    MAK 2 Star #500
    Weber Genesis Gasser
    Weber Kettle

  6. #6
    Saw your post NorCal looks amazing!! i am agonizing over injecting too lol. How did it taste? I've read where ppl hated the taste and now I'm second guessing myself lol
    Mak 1 Star #95
    Weber Performer
    Backwoods G2 Chubby "The Chub"
    Ole Hickory ELEC

  7. #7
    Thanks guys for the advice. Of corse everyone is invited. I bought 2 for that very reason lol. Im a small town grocery store owner who wants to mix things up a little. Cant keep doing the same thing as they say. Ive advertised Wagyu on FB and have already received a bunch of calls (probably from the competition). I don't know a fair Wagyu Price per lb. Any suggestions?

    Assuming 45% Loss Cost/lb is 22.78
    Last edited by BBQDad; 06-30-2019 at 03:28 PM.
    Mak 1 Star #95
    Weber Performer
    Backwoods G2 Chubby "The Chub"
    Ole Hickory ELEC

  8. #8
    Thanks again for the advice!! Smoked one brisket last night (stayed up all night). The result was phenomenal!! Amazing taste and flavor. Melted in my mouth. Everyone loved it. Ill weigh it next time, but it didn't seem to lose a lot during the cooking process. Maybe I'm wrong but I'm a true believer in Wagyu.
    Mak 1 Star #95
    Weber Performer
    Backwoods G2 Chubby "The Chub"
    Ole Hickory ELEC

  9. #9
    Outstanding. I've had Wagyu brisket once, and incredible doesn't even begin to describe it.
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  10. #10
    Senior Member NorCal Smoker's Avatar
    Join Date
    Jun 2011
    Location
    Northern California
    Posts
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    Great news! Brisket is not easy, but if you are getting compliments, that is a great thing!
    MAK 2 Star #500
    Weber Genesis Gasser
    Weber Kettle

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