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 reminiscent of 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 variety of cooks in the KCBS BBQ circuit have started utilizing Wagyu, and my crew – is no exception.
It isn’t cheap to purchase a Wagyu, coming in at around $5 per pound, however it is value it if you consider the quality of meat you’re going to get.
Most Wagyu briskets come in between 15 – 20 lbs, and if you have ever cooked a regular beef brisket, then you should have no problems cooking Wagyu.
You inject and season the Wagyu the exact same way as a standard brisket… BUT the cooking time should be a little faster due to the excessive tenderness and fat marbling of the Wagyu.
It’s best to look for an inner temp of 195 and it must be perfect.
You’ll be able to always sauce your brisket, but unlike pork… you wish to stay away from the sweeter sauces – they will 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 need 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.
In case you cook a Waygu Beef Brisket, you are in for a real treat. It’s a few of the best brisket you’ll be able to produce – the flavour, the tenderness and the over-all quality are unbeatable!
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