Wagyu Brisket, Kobe Brisket

JoeyB106

Hey Guys I'm trying out doing a Wagyu Brisket, this weekend i have a 16 pound one ready to go! Hopefully everything will come out amazing photos to come!! has anyone done a Wagyu Brisket before? any tips?

DMW

Yeah, I've cooked a few, as have a good many others here. Watch it, it can cook faster than choice and also finish at a lower internal temp. I usually start checking for tenderness around 185*. Had one finish at 187*.

JoeyB106

roughly do you know how many hours it will take to cook at 250?

bhedges1987

JoeyB106 said:

roughly do you know how many hours it will take to cook at 250?

Figure 1 hour per pound at least.

GregW

I can't wait to see the pictures. I bet it's going to be fantastic.

JoeyB106

so I'm looking at roughly 16 hours to cook. perfect! i was told that the wagyu gold brisket can cook faster then a normal brisket. also i know this is always a huge debate but fat side up or down? lol

smokeyw

I cook a couple of wagyu briskets a month. I typically cook the black label but have cooked the gold in the past. I can't tell any difference in cook time on any of them, choice, prime, or wagyu. Every different cut of meat cooks a little different however. I do find that I usually have to go to at least 210 degrees or so before it is probe tender. I always cook fat cap down if my heat source is below the meat. This gives a sacrificial barrier if you will. It is a myth that cooking with the fat cap up bastes the meat as it cooks. It simply runs off the side washing off the rub. However, if I was cooking on a reverse flow offset cooker, I would turn it fat cap up because the heat source is coming across the top in that situation.

JoeyB106

smokeyw said:

I cook a couple of wagyu briskets a month. I typically cook the black label but have cooked the gold in the past. I can't tell any difference in cook time on any of them, choice, prime, or wagyu. Every different cut of meat cooks a little different however. I do find that I usually have to go to at least 210 degrees or so before it is probe tender. I always cook fat cap down if my heat source is below the meat. This gives a sacrificial barrier if you will. It is a myth that cooking with the fat cap up bastes the meat as it cooks. It simply runs off the side washing off the rub. However, if I was cooking on a reverse flow offset cooker, I would turn it fat cap up because the heat source is coming across the top in that situation.

Thank you!! 

Grillmagic

smokeyw said:

I cook a couple of wagyu briskets a month. I typically cook the black label but have cooked the gold in the past. I can't tell any difference in cook time on any of them, choice, prime, or wagyu. Every different cut of meat cooks a little different however. I do find that I usually have to go to at least 210 degrees or so before it is probe tender. I always cook fat cap down if my heat source is below the meat. This gives a sacrificial barrier if you will. It is a myth that cooking with the fat cap up bastes the meat as it cooks. It simply runs off the side washing off the rub. However, if I was cooking on a reverse flow offset cooker, I would turn it fat cap up because the heat source is coming across the top in that situation.

I have never smoked a brisket too 210? Is this a typo? For me choice to 201/203 and SRF Gold to 190/193 until it probed like butter. Is taking it to 210 in your opinion better?

Mosca

You can shorten cooking time by separating point from flat, putting the point on an upper rack. It will get done sooner than the flat. My last one, 14.5 lbs, the point was done in 10 hours at 189*, the flat was done an hour later at 203*. Temp was 235*.

Another benefit to doing this is more crust for burnt ends. The only reason I've ever heard for not separating the muscles for home cooking is "We've always done it this way." But separating them has distinct advantages, and no disadvantages.

smokeyw

Grillmagic said:

smokeyw said:

I cook a couple of wagyu briskets a month. I typically cook the black label but have cooked the gold in the past. I can't tell any difference in cook time on any of them, choice, prime, or wagyu. Every different cut of meat cooks a little different however. I do find that I usually have to go to at least 210 degrees or so before it is probe tender. I always cook fat cap down if my heat source is below the meat. This gives a sacrificial barrier if you will. It is a myth that cooking with the fat cap up bastes the meat as it cooks. It simply runs off the side washing off the rub. However, if I was cooking on a reverse flow offset cooker, I would turn it fat cap up because the heat source is coming across the top in that situation.

I have never smoked a brisket too 210? Is this a typo? For me choice to 201/203 and SRF Gold to 190/193 until it probed like butter. Is taking it to 210 in your opinion better?

I am cooking in competition and have to constantly keep probing it until it is the tenderness I am looking for. I will probably unwrap it and probe it 5 or 6 times before it probes like I want. It is pretty much always around that temperature in the thickest part.

JoeyB106

JoeyB106

Can't wait for tomorrow I'll post as I go 

NorthPilot06

Thanks - looking forward to following along!

bhedges1987

Grillmagic said:

smokeyw said:

I cook a couple of wagyu briskets a month. I typically cook the black label but have cooked the gold in the past. I can't tell any difference in cook time on any of them, choice, prime, or wagyu. Every different cut of meat cooks a little different however. I do find that I usually have to go to at least 210 degrees or so before it is probe tender. I always cook fat cap down if my heat source is below the meat. This gives a sacrificial barrier if you will. It is a myth that cooking with the fat cap up bastes the meat as it cooks. It simply runs off the side washing off the rub. However, if I was cooking on a reverse flow offset cooker, I would turn it fat cap up because the heat source is coming across the top in that situation.

I have never smoked a brisket too 210? Is this a typo? For me choice to 201/203 and SRF Gold to 190/193 until it probed like butter. Is taking it to 210 in your opinion better?

Its not a typo. I have had plenty finish around 210.  Rarely do I get anything to finish before 203. 

JoeyB106

Started at 4 am. We are 7 hours in and the meat is holding at 170. Has anyone hit the stall in the 170s?? 

lousubcap

Give this thread a read when you have time-covers everything you will need to know and more regarding brisket cooks:
Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....

If you want more "professional" reading, here are a few good links:
http://www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com
http://www.nakedwhiz.com/recipes.htm
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html 

All the info you will ever need. Enjoy the journey-

Thatgrimguy

DMW said:

Yeah, I've cooked a few, as have a good many others here. Watch it, it can cook faster than choice and also finish at a lower internal temp. I usually start checking for tenderness around 185*. Had one finish at 187*.

I hear this a lot. But I have now cooked about 12 and never had this experience. They have cooked very similarly to the CAB Prime I usually cook.  The one in NC I pulled at 200 and it wasn't fully rendered.

DoubleEgger

Thatgrimguy said:

DMW said:

Yeah, I've cooked a few, as have a good many others here. Watch it, it can cook faster than choice and also finish at a lower internal temp. I usually start checking for tenderness around 185*. Had one finish at 187*.

I hear this a lot. But I have now cooked about 12 and never had this experience. They have cooked very similarly to the CAB Prime I usually cook.  The one in NC I pulled at 200 and it wasn't fully rendered.

I've never had a SRF go over 190F. I've pulled Golds in the low 180's. I do wet age for three-four weeks so that might make a difference. 

JoeyB106

Getting there!!! 177. And slowly coming up. She looks so beautiful. Lol 

DMW

Thatgrimguy said:

DMW said:

Yeah, I've cooked a few, as have a good many others here. Watch it, it can cook faster than choice and also finish at a lower internal temp. I usually start checking for tenderness around 185*. Had one finish at 187*.

I hear this a lot. But I have now cooked about 12 and never had this experience. They have cooked very similarly to the CAB Prime I usually cook.  The one in NC I pulled at 200 and it wasn't fully rendered.

You have Prime to compare to. I'm lucky to find Choice. I'm guessing the difference between Prime and Wagyu isn't the same as Choice.

DoubleEgger

JoeyB106 said:

Getting there!!! 177. And slowly coming up. She looks so beautiful. Lol 

JoeyB106

This is was totally amazing!!!! 8 people ate it all!! 

Bshults1

That's a thing of beauty right there!

bgebrent

JoeyB106 said:

This is was totally amazing!!!! 8 people ate it all!! 

Congrats brother!  Looks terrific.  

smokeyw

When properly cooked, a pencil thickness slice of brisket should drape across your finger like a totally limp dish rag but should not fall apart. Just another doneness reference.

Thatgrimguy

DMW said:

Thatgrimguy said:

DMW said:

Yeah, I've cooked a few, as have a good many others here. Watch it, it can cook faster than choice and also finish at a lower internal temp. I usually start checking for tenderness around 185*. Had one finish at 187*.

I hear this a lot. But I have now cooked about 12 and never had this experience. They have cooked very similarly to the CAB Prime I usually cook.  The one in NC I pulled at 200 and it wasn't fully rendered.

You have Prime to compare to. I'm lucky to find Choice. I'm guessing the difference between Prime and Wagyu isn't the same as Choice.

I probably cook hotter too

scdaf

JoeyB106 said:

Might be just personal preference, but I've had good results removing that membrane.  Looks like you prefer to cook it off...