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Cooking Wagyu Beef Brisket

 

Wagyu is actually a breed of cattle that produces perfectly marbled cuts of meat, it's the same breed stock that produces the Kobe beef in Japan. The meat is incredibly tender and has a rich taste. Wagyu beef even surpasses USDA marbling standards for prime-grade beef.

 

 

Wagyu is similar to high quality meat because of the naturally enhanced flavor, tenderness and juiciness. And because the Wagyu brisket has a lot marbling, it bastes the meat from the inside as it cooks.

 

 

A variety of cooks within the KCBS BBQ circuit have started utilizing Wagyu, and my group - is no exception.

 

 

It isn't low cost to buy a Wagyu, coming in at round $5 per pound, but it is value it when you consider the quality of meat you are going to get.

 

 

Most Wagyu briskets are available in between 15 - 20 lbs, and if in case you have ever cooked a daily beef brisket, then you should not have any problems cooking Wagyu.

 

 

You inject and season the Wagyu the exact same way as a standard brisket... BUT the cooking time must be a little faster because of the excessive tenderness and fat marbling of the Wagyu.

 

 

It's best to look for an internal temp of 195 and it must be perfect.

 

 

You may always sauce your brisket, however unlike pork... you wish to keep away from the sweeter sauces - they'll clash with the beef taste. You really just want a easy dry rub of salt, pepper and garlic (just like you season a steak). Should you inject your brisket (which I highly suggest), you want to use a simple injection of Beef Base, Worcestershire Sauce, Soy Sauce and water.

 

 

These simple flavors will compliment the meat without covering up the natural flavors.

 

 

For those who cook a Waygu Beef Brisket, you're in for a real treat. It is some of the finest brisket you may produce - the flavor, the tenderness and the over-all quality are unbeatable!

 

 

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