Wagyu Brisket question

Discussion in 'Beef' started by mlm74, Dec 13, 2014.

  1. mlm74

    mlm74 Fire Starter

    Guys, and gals,

    A good friend gave me a 12.3# Wagyu brisket from snake river farms this week for Christmas. I'm planning on smoking it tomorrow and was wondering if anyone had much experience with them. I'm planning on using pecan/oak at about 250*, salt and pepper rub, and wrapping in butcher paper at the halfway point. I've read that they can cook a little quicker than a regular brisket and also that they finish at a lower temp (180-190). The only advice I got from my local smoking buddies was "Don't screw it up!" Hahaha! "Great, thanks"

    Any advice/tips would be much appreciated!


    Thanks!
     
  2. mlm74

    mlm74 Fire Starter

    Thanks David! Seems like those threads morphed into more of a "is wagyu worth the money or not" discussion. I'm just wondering if they actually cook out differently or if you would smoke it the same way/temps as a regular brisket.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'd just go with the plan you have. Check it earlier than normal for doneness.
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    MLM, "Don't screw it up !" sounds like good advice [​IMG]   good luck and keep us posted!
     
  5. mlm74

    mlm74 Fire Starter

  6. bear55

    bear55 Master of the Pit

    Just be sure you keep it checked for tenderness, would be a shame to screw it up.  I don't think I'd ever spend the money for one but good luck.  Let us know how it turns out.
     
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Remember you patience...
     
  8. mlm74

    mlm74 Fire Starter

    I hear you @Bear55. Would be hard for me to justify paying for wagyu. Luckily this was a gift! Woohoo!

    Will do @oldschoolbbq. Have you ever wrapped with butcher paper?
     
  9. I am a naked all the way brisket guy!

    Happy smoken.

    David
     
  10. mlm74

    mlm74 Fire Starter

    So far...

    -got it trimmed and on the fire at 6:45 this morning.

    -temps have been pretty consistent in the 235-255 range.

    -been spritzing every hour with half Worcestershire and half water

    -just took it off and wrapped it in butcher paper. IT is 172*

    -back on the smoker with some sausage up top

    -cold brew in hand

    Here's a couple pics:



     
  11. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Looking real good !!
     
  12. b-one

    b-one Smoking Guru OTBS Member

    Looks great! Can't wait to see some sliced pics!!!
     
  13. elginplowboy

    elginplowboy Meat Mopper

    Looks great here
     
  14. mlm74

    mlm74 Fire Starter

    Ok... Finally done! It was as good as I got. Not sure if I can top it. Here's the evidence:




     
    crazymoon likes this.
  15. Looks GREAT! What final IT did you end up with?

    Happy smoken.

    David
     
  16. mlm74

    mlm74 Fire Starter

    Thanks guys!

    @themule69 - dead center of the thickest part of the flat was 196*
     
  17. Man that looks fantastic. What a great gift.
     
  18. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NICE SMOKE !!!!!!!!!!!!!!!
     
  19. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Looks great.
     

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