Wagyu is actually a breed of cattle that produces perfectly 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 corresponding to high quality meat because of the naturally enhanced flavor, tenderness and juiciness. And because the Wagyu brisket has so much marbling, it bastes the meat from the inside as it cooks.
Plenty of cooks within the KCBS BBQ circuit have started using Wagyu, and my group – is not 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 a daily beef brisket, then you should have no problems cooking Wagyu.
You inject and season the Wagyu the exact same way as a traditional brisket… BUT the cooking time should be a little faster as a result of excessive tenderness and fats marbling of the Wagyu.
It is best to look for an internal temp of 195 and it must be perfect.
You’ll be able to always sauce your brisket, however unlike pork… you wish to keep away from the sweeter sauces – they may 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 inject your brisket (which I highly recommend), you wish 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.
Should you cook a Waygu Beef Brisket, you are in for a real treat. It’s among the best brisket you can produce – the flavour, the tenderness and the over-all quality are unbeatable!
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