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Wagyu Brisket

biggin74
biggin74 Posts: 37
edited March 2015 in Beef
I am new to the egg. Decent grilling knowledge, however, Cooking my first Wagyu brisket next week any pointers, tips, and advice? Seasoning? I'm thinking a 7.8 pound brisket it's going to take 10 to 12 hours to smoke. Looking forward to trying this brisket.
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    You're on a medium egg, correct?

    @anton could give you tips on airflow as the medium has a bit of a reputation. 
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  • pgprescott
    pgprescott Posts: 14,544
    I have no experience with the Wagyu, but I know they take different time to complete due to the fat content. Also keep in mind that things tend to get done faster in the egg than in other cookers at comparable temperatures due to the ceramics and a moist environment. Good luck! Others will chime in to offer better advice.
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  • pescadorzih
    pescadorzih Posts: 926
    Time sounds about right at around 250 temp.  Finish temp might be 190-195, instead of around 200-205 for a choice packer. Once it hits 185, I would check every 5 degrees until it probes easily. Then pull and FTC for at least an hour to rest before serving.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • biggin74
    biggin74 Posts: 37
    theyolksonyou said:
    You're on a medium egg, correct?

    @anton could give you tips on airflow as the medium has a bit of a reputation. 
    Yes, i have a medium BGE.
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  • anton
    anton Posts: 1,813
    @biggin74, yeah, so mediums are touchy, I put bottom vent open 1/4 inch, daisy wheel on top at half a petal open, and I get 225-250F. Start your fire, keep dome open for 15 mins or so, then put settings as I have described, and you should be the ball park of 225-275F, then to further adjust down close daisy wheel to almost a crack/ slit open. This should put you where you need, good luck on that Wagyu, I'm  jelly.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • biggin74
    biggin74 Posts: 37
    @anton thanks brother! I going to smoke a buffalo roast or venison roast this weekend and play with it some. I really appreciate it and it will get me going. thanks a bunch!
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  • biggin74
    biggin74 Posts: 37
    edited March 2015
    I have heard to just salt-and-pepper wagyu. That be good or do I need to season it with something else? Also it is thick on one side and thins out as it goes down. Would Yall tie the brisket up level so that it cooks evenly throughout or just lay that bad boy out? I do know that the thick and goes to the back of the egg because that's where it is hottest.
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Salt and pepper for any rookie doing a brisket, the fact that you are doing a Wagyu first is amazing. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • biggin74
    biggin74 Posts: 37
    Scottborasjr said:
    Salt and pepper for any rookie doing a brisket, the fact that you are doing a Wagyu first is amazing. 
    Amazing or stupid either way. Just hope I don't screw it up
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  • pgprescott
    pgprescott Posts: 14,544
    biggin74 said:
    I have heard to just salt-and-pepper wagyu. That be good or do I need to season it with something else? Also it is thick on one side and thins out as it goes down. Would Yall tie the brisket up level so that it cooks evenly throughout or just lay that bad boy out? I do know that the thick and goes to the back of the egg because that's where it is hottest.
    You have the flat( thin part ) which should run under the point( thick part) the grain in the meat will run different directions. You should note the grain when seasoning. There is a fat layer running between the layers of meat. Don't tie it up, they will cook differently anyway. I cook my briskets fat down. You will get differing opinions on that. My theory is the fat helps protect the "flat" meat from the heat. I don't buy into the basting the meat theory. 
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  • biggin74
    biggin74 Posts: 37
    Sounds good to me
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  • minniemoh
    minniemoh Posts: 2,145
    Swinging for the fence on your first brisket! I LIKE IT! 
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • GATraveller
    GATraveller Posts: 8,207
    SRF Wagyu was my first brisket and it turned out absolutely AMAZING.  You'll find that the fat content makes it a bit more forgiving.  My only advice is to flip it and turn at least once because the portions that extend past the plate setter will get tough otherwise.  

    Good luck and please let us know how it turns out!!!

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • biggin74
    biggin74 Posts: 37
    Here we go! Wagyu Brisket with coarse salt and pepper! 
    pepper
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  • DoubleEgger
    DoubleEgger Posts: 17,952
    Looking good Billy Ray! 
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  • biggin74
    biggin74 Posts: 37
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  • bluebird66
    bluebird66 Posts: 2,785
    Drooling here
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • toothologist
    toothologist Posts: 40
    Looks great!
    "Quality and convenience are rarely seen walking hand in hand."- Alton Brown
    LBGE
    Northwest TN
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  • pgprescott
    pgprescott Posts: 14,544
    OMG! Look at the bark, delicious. Looks like you went pretty light on the seasoning. What temp did you remove the meteorite?
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  • biggin74
    biggin74 Posts: 37

    Just course salt and pepper. I pulled it at exactly 185 degrees.

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  • Lmidkiff
    Lmidkiff Posts: 442
    Nice cook!
    McKinney, TX
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