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 such as 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.
Lots of cooks within the KCBS BBQ circuit have started using Wagyu, and my staff – is not any exception.
It isn’t low cost to buy a Wagyu, coming in at round $5 per pound, but it is price it whenever you consider the quality of meat you’re going to get.
Most Wagyu briskets are available in between 15 – 20 lbs, and when you’ve got ever cooked a regular beef brisket, then you should not have any problems cooking Wagyu.
You inject and season the Wagyu the exact same way as a normal brisket… BUT the cooking time ought to be a little faster as a result of excessive tenderness and fat marbling of the Wagyu.
It’s best to look for an inner temp of 195 and it should be perfect.
You may always sauce your brisket, however unlike pork… you wish to keep away from the sweeter sauces – they will clash with the meat taste. You really just want a simple dry rub of salt, pepper and garlic (just like you season a steak). In the event you inject your brisket (which I highly advocate), you want to use a easy injection of Beef Base, Worcestershire Sauce, Soy Sauce and water.
These easy flavors will praise the meat without covering up the natural flavors.
In the event you cook a Waygu Beef Brisket, you’re in for a real treat. It’s among the greatest brisket you can produce – the flavor, the tenderness and the over-all quality are unbeatable!
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