After talking to one of the guys who just took grand at a KCBS contest this past weekend, I finally decided to give the Wagyu Beef a try.
This is my first Wagyu Brisket. My buddies on 10 Bones BBQ and Sweet Swine O’ Mine both have been cooking these briskets and have great things to say.
The Wagyu Brisket I’m getting comes from Snake River Farms. The meat is pricey at 4.89 per lb. I plan to inject and season the Wagyu the exact same way as a normal brisket… BUT the cooking time should be a little faster due to the tenderness of the Wagyu.
I’m planning on looking for an internal temp of 195 and it should be perfect.
Just for those of you who are as interested in Wagyu Beef as I am…
Wagyu is actually a breed of cattle that produces perfectly 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 such as 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.