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
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.
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?
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.