Wagyu is definitely 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 resembling 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.
A lot of cooks in the KCBS BBQ circuit have started utilizing Wagyu, and my group – isn’t any exception.
It isn’t low-cost to buy a Wagyu, coming in at around $5 per pound, but it is price it while you consider the quality of meat you will get.
Most Wagyu briskets are available between 15 – 20 lbs, and if you have ever cooked an everyday 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 as a result of excessive tenderness and fats marbling of the Wagyu.
It’s best to look for an internal temp of 195 and it ought to be perfect.
You’ll be able to always sauce your brisket, however unlike pork… you wish to keep away from the sweeter sauces – they are going to clash with the meat taste. You really just want a easy dry rub of salt, pepper and garlic (just like you season a steak). For those who 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.
If you cook a Waygu Beef Brisket, you are 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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