Wagyu is definitely a breed of cattle that produces completely 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.
Plenty of cooks within the KCBS BBQ circuit have started utilizing Wagyu, and my crew – isn’t any exception.
It is not low-cost to buy a Wagyu, coming in at around $5 per pound, however it is worth it if you consider the quality of meat you’re going to get.
Most Wagyu briskets are available between 15 – 20 lbs, and when you have ever cooked a regular beef brisket, then you shouldn’t have any problems cooking Wagyu.
You inject and season the Wagyu the exact same way as a traditional brisket… BUT the cooking time ought to be a little faster because of the extreme tenderness and fats marbling of the Wagyu.
You must look for an inner temp of 195 and it ought to be perfect.
You possibly can always sauce your brisket, however unlike pork… you want to keep away from the sweeter sauces – they will clash with the beef taste. You really just want a easy dry rub of salt, pepper and garlic (just like you season a steak). If you happen to inject your brisket (which I highly advocate), you wish to use a simple injection of Beef Base, Worcestershire Sauce, Soy Sauce and water.
These easy flavors will praise the meat without covering up the natural flavors.
If you happen to cook a Waygu Beef Brisket, you might be in for a real treat. It’s some of the greatest brisket you can produce – the flavor, the tenderness and the over-all quality are unbeatable!
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