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 corresponding to 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.
Numerous cooks within the KCBS BBQ circuit have started utilizing Wagyu, and my workforce – is no exception.
It is not low cost to purchase a Wagyu, coming in at round $5 per pound, but it is worth it once you consider the quality of meat you’re going to get.
Most Wagyu briskets are available between 15 – 20 lbs, and you probably 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 standard brisket… BUT the cooking time must be a little faster because of the extreme tenderness and fat marbling of the Wagyu.
You need to look for an internal temp of 195 and it ought to 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 suggest), you wish to use a easy injection of Beef Base, Worcestershire Sauce, Soy Sauce and water.
These easy 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 few of the greatest brisket you’ll be able to produce – the flavor, the tenderness and the over-all quality are unbeatable!
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