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 equivalent 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.
A number of cooks in the KCBS BBQ circuit have started utilizing Wagyu, and my workforce – is not any exception.
It isn’t low cost to purchase a Wagyu, coming in at around $5 per pound, however it is price it while you consider the quality of meat you will 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 have no problems cooking Wagyu.
You inject and season the Wagyu the very same way as a standard brisket… BUT the cooking time should be a little faster because of the extreme tenderness and fat marbling of the Wagyu.
You need to 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 wish to keep away from the sweeter sauces – they are going to clash with the beef taste. You really just need a simple dry rub of salt, pepper and garlic (just like you season a steak). Should you inject your brisket (which I highly advocate), you wish to use a simple injection of Beef Base, Worcestershire Sauce, Soy Sauce and water.
These simple flavors will praise the meat without covering up the natural flavors.
If you cook a Waygu Beef Brisket, you might be in for a real treat. It’s among the best brisket you may produce – the flavour, the tenderness and the over-all quality are unbeatable!
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