Wagyu is actually a breed of cattle that produces completely marbled cuts of meat, it’s the identical 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 reminiscent of high quality meat because of the naturally enhanced taste, tenderness and juiciness. And because the Wagyu brisket has so much 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 team – is no exception.
It is not cheap to buy a Wagyu, coming in at around $5 per pound, however it is worth it while you consider the quality of meat you’re going to get.
Most Wagyu briskets come in between 15 – 20 lbs, and if in case 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 normal brisket… BUT the cooking time needs to be a little faster due to the excessive tenderness and fats marbling of the Wagyu.
You must look for an inside temp of 195 and it must be perfect.
You’ll be able to always sauce your brisket, but unlike pork… you want to keep away from the sweeter sauces – they are going to clash with the meat taste. You really just need 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 suggest), you want to use a easy injection of Beef Base, Worcestershire Sauce, Soy Sauce and water.
These simple flavors will compliment the meat without covering up the natural flavors.
In the event you cook a Waygu Beef Brisket, you might be in for a real treat. It is a number of the best brisket you may produce – the flavor, the tenderness and the over-all quality are unbeatable!
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