Does anyone have any tips for wagyu brisket?

mmundy81

Hello, folks. Today I am looking for tips for my first wagyu brisket. I am fairly experienced in cooking brisket (usually about 1 packer every 4-6 weeks) but have only worked with choice cuts. Earlier this week I ordered my first wagyu brisket (snake river farms) and want to ensure that I don't mess it up. My initial though is white oak and hickory at a 225ish grate temp to 190 IT, but I'm deferring to those of you who have cooked wagyu before. Does anyone with experience with wagyu beef have any tips or suggestions?

Eggcelsior

It will cook faster with the higher fat content. 

I'm pretty sure someone just did one recently and was nuts about it. I can't find it through search(there are older posts) so hopefully he'll chime in.

I would at least go Oak + S&P rub. Let the meat shine.

Cookinbob

I think you should invite some forum members over to assist with the cook and the consumption

Cymbaline65

May I dare ask how much that beauty ran?

pantsypants

this is what you are looking for i think

http://eggheadforum.com/discussion/1159555/meat-candy

... now because I found this for you what time should i come over for some ? ?

mmundy81

Thanks for the help, guys.

@eggcelsior, I'm definitely only going w/ kosher salt & pepper for rub.

Cookinbob & pantsypants, this is going to be for New Year's Day bowls, so come on over as long as y'all also like draught beer & college football. Thanks for the link, btw. I did find it helpful.

Cymbaline65, my butcher's supplier carries snake river farms, so they were actually able to get it for me a lot cheaper than if I ordered direct because they pay no shipping, so I got it for $6.99 per lb. They did have to order it, but they said they order it often for comp. teams.

Cymbaline65

Sweet deal. Enjoy it and post the cook!

Lit

Where are you located? Please say Georgia and tell me what butcher