A5 Japanese Wagyu Brisket

[BB-que]

so on Monday I’m gonna have the chance to buy an A5 Brisket, will be a big one, 20-30 lbs. anyone familiar with A5 will know what kind of cash I’ll be dropping on this incredible piece of Japanese beef. Might not be ideal, but I want to save it for a special occasion so it might be taking a long nap in the deep freezer. Anybody have any advice on how long is too long in the freezer, obviously with a hunk of beef of this quality I want to cover Everything. My thought I’d once that thing is frozen rock solid, 12 months isn’t much different than 3 but thought I’d ask.

 

[chilerelleno]

I've pulled beef, pork and wild game out of the freezer after two years and it was fine. This was well vac sealed bags.
But I've also lost the same to freezer burn in less than a year.
Long-term freezer stores can be a gamble, and I'm not gambling with that piece of beef.

Well wrapped and well placed in the freezer for no more than six months.

 

[Misplaced Nebraskan]

I've had briskets and meat in the deep freeze for quite awhile (upwards of a year or more) with no noticeable effects. All about how well packages it is.

As far as price... the most expensive one I've done was a gold grade huntspoint wagyu for somewhere around $13/pound.

True A5 Wagyu Brisket though, I've seen upwards of 50-60/lb and higher.

That's gonna be an expensive hunk 'o meat!

I've only tried:
SNF Black Grade Wagyu (4.99/lb)
Huntspoint Gold (13/lb)
HEB Wagyu (4.99/lb)
Costco Kirkland Wagyu (4.99/lb)

Out of those the only one I would do again is the Costco Wagyu. The rest were no better then the Prime's I have cooked. The Costco one was delicious and amazing. I could see a true A5 being it's own experience all together, but I don't have the stones to risk one yet. someday I'd like to do it to do it.

Costco Wagyu result:

Main thing is, if you get it. Take tons of photos and remember to post back up the results! and also invite us all over

 

[gmc2003]

I hope you have a reliable back up plan in place in case your freezer craps out or you loose power for an entended period of time. With a good vacuum sealer beef can be frozen for more then a year. They say wagyu also freezes better then normal beef because of all the marbling. Have fun and enjoy.

Chris

 

[chilerelleno]

There is very little actual Japanese Wagyu or Kobe beef imported into the US.
When it comes to Wagyu beef it is caveat emptor.
Because almost all of it is American Wagyu, and a hell of a lot of so-called American Wagyu cattle are crossbreeds of the four Japanese cattle breeds or crossbred with American breeds. And none are bred and raised like the Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo. (Hyogo's capital city is Kobe, thus the name).
Real Japanese beef is the $50.+ per lb stuff.

$10.-$20. per lb American Wagyu beef might be reasonable if the cattle are 100% Wagyu and the marbling of the meat makes the best Prime grade look like Select grade.

Caveat emptor!

 

[BB-que]

Yeah let’s just say Im hoping I get it for anywhere near 60, I don’t know the price yet but it’s gonna be a lot. The way I see it once in a lifetime cook. Also i want to do a few more primes before I do that baby and looking for thoughts. So my latest and most successful brisket method is on my Rec Tec - I cook at 350 for 3 hours or so depending on size injected and inside of s large foil pan. Is a smoke tube since pellet grills at that high temp don’t give off enough smoke. Use.Spitz every 30 minutes. When it hits 170 ish I cover with foil and it braises with all the juices. And they have been the easiest juiciest briskets I’ve personally made. The sacrifice to this method is the bark. I’m wondering if when I cover the pan I could cover tightly with butcher paper instead of foil and get a better bark. Gonna take longer but thinking of giving g it a go on my next brisket.

 

[chilerelleno]

I get/keep a much better bark using butcher paper rather than traditional foil crutch.
Paper holds the juices and braises, but seems to be closed at the same time.

Haven't panned a brisket so don't know about foil tenting.

 

[chilerelleno]

20-30lbs at $50-$60per lb
25lbs X $55.per lb=$1375.00

I'm not afraid to drop some cash, but damn!

 

[Misplaced Nebraskan]

There is very little actual Japanese Wagyu or Kobe beef imported into the US.
When it comes to Wagyu beef it is caveat emptor.
Because almost all of it is American Wagyu, and a hell of a lot of so-called American Wagyu cattle are crossbreeds of the four Japanese cattle breeds or bred with American breeds. And none are bred and raised like the Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo. (Hyogo's capital city is Kobe, thus the name).
Real Japanese beef is the $50.+ per lb.

$10.-$20. per lb American Wagyu beef might be reasonable if the cattle are 100% Wagyu and the marbling of the meat makes the best Prime grade look like Select grade.

Caveat emptor!

Very good info. I've only done American "wagyu". It is much Oilier/richer than prime for sure still. Kinda like beef ribs. Marbling looked the same/better than prime but the taste was much different. not in a bad way, just different.

Yeah let’s just say Im hoping I get it for anywhere near 60, I don’t know the price yet but it’s gonna be a lot. The way I see it once in a lifetime cook. Also i want to do a few more primes before I do that baby and looking for thoughts. So my latest and most successful brisket method is on my Rec Tec - I cook at 350 for 3 hours or so depending on size injected and inside of s large foil pan. Is a smoke tube since pellet grills at that high temp don’t give off enough smoke. Use.Spitz every 30 minutes. When it hits 170 ish I cover with foil and it braises with all the juices. And they have been the easiest juiciest briskets I’ve personally made. The sacrifice to this method is the bark. I’m wondering if when I cover the pan I could cover tightly with butcher paper instead of foil and get a better bark. Gonna take longer but thinking of giving g it a go on my next brisket.

Definitely stick with what gives you success the most. The finishing of a wagyu is a little higher than prime. could be up to 205-210°F. I read a ton of threads on it before attempting. and it makes a good excuse to cook up a lot of "trials"

Agree with Chili below on the Butcher paper. good in between of foil and nekid and better bark retention.

I get/keep a much better bark using butcher paper rather than traditional foil crutch.
Paper holds the juices and braises, but seems to be closed at the same time.

Haven't panned a brisket so don't know about foil tenting.

If I have to wrap I prefer butcher paper for that reason.

20-30lbs at $50-$60per lb
25lbs X $55.per lb=$1375.00

I'm not afraid to drop some cash, but damn!

Yup! I'd have to have an extra drink or two before I tossed it on the pit! would be stressful but could be oh so rewarding!

 

[chilerelleno]

$16.99lb American Wagyu Tri-tip.
I can get these and many other American Wagyu cuts just an hour drive.
But I just can't bring my self to spend the money on it.

 

[Misplaced Nebraskan]

View attachment 399113 $16.99lb American Wagyu Tri-tip.
I can get these and many other American Wagyu cuts just an hour drive.
But I just can't bring my self to spend the money on it.

I think the real fear is that it will be so good you'll be stuck buying more

 

[chilerelleno]

I think the real fear is that it will be so good you'll be stuck buying more

I already know how good it is.
But my Head of Finances (wife) would kill me for dropping $60. on one (1) Tri-tip and $12. gas money.

 

[ristau5741]

Personally I'd go the cook and freeze route, rather then the freeze and cook.
At least that way it could be broken up and made into several meals or saved for several special occasions. JMHO

 

[gmc2003]

Yeah let’s just say Im hoping I get it for anywhere near 60, I don’t know the price yet but it’s gonna be a lot. The way I see it once in a lifetime cook. Also i want to do a few more primes before I do that baby and looking for thoughts. So my latest and most successful brisket method is on my Rec Tec - I cook at 350 for 3 hours or so depending on size injected and inside of s large foil pan. Is a smoke tube since pellet grills at that high temp don’t give off enough smoke. Use.Spitz every 30 minutes. When it hits 170 ish I cover with foil and it braises with all the juices. And they have been the easiest juiciest briskets I’ve personally made. The sacrifice to this method is the bark. I’m wondering if when I cover the pan I could cover tightly with butcher paper instead of foil and get a better bark. Gonna take longer but thinking of giving g it a go on my next brisket.

I don't think I'd inject that baby. That's if I'm reading your post correctly. Let her ride it out au naturale.

Chris

 

[BB-que]

I don't think I'd inject that baby. That's if I'm reading your post correctly. Let her ride it out au naturale.

Chris

Ya know I think you’re right. I was just thinking I do t want to do it any different than what’s been working after I drop that kind of cash on this thing. But I agree, I wanna taste the beef and only the beef in this one. That kind of marbling she’s not drying out regardless, good point.

 

[Misplaced Nebraskan]

Ya know I think you’re right. I was just thinking I do t want to do it any different than what’s been working after I drop that kind of cash on this thing. But I agree, I wanna taste the beef and only the beef in this one. That kind of marbling she’s not drying out regardless, good point.

I still say try and get your hands on a cheaper wagyu one as well for a trial to see it's nuances. Plus... you get to eat more brisket!

But I second the let it ride mentality.

 

[chilerelleno]

X3 on the Tout Naturel.

And I know that Waygu and Kobe steak, tri-tip and such are best cooked with very high heat for hard/fast sears.

So I'd be seriously contemplating using the Extreme Fast-n-Hot method, and no wrap.

 

[BB-que]

I still say try and get your hands on a cheaper wagyu one as well for a trial to see it's nuances. Plus... you get to eat more brisket!

But I second the let it ride mentality.

I hear ya, I was hoping the Costco near me would carry American Wagyu brisket now as the the 4th is around the corner. When I called then though they said that won’t be carrying it. Although the girl had never heard of wagyu so not sure I trust her. Anybody here have any advice on when to find wagyu at Costco. Was hoping week before 4th but seems maybe not.

 

[Misplaced Nebraskan]

I hear ya, I was hoping the Costco near me would carry American Wagyu brisket now as the the 4th is around the corner. When I called then though they said that won’t be carrying it. Although the girl had never heard of wagyu so not sure I trust her. Anybody here have any advice on when to find wagyu at Costco. Was hoping week before 4th but seems maybe not.

When I found mine it was around super bowl. They said super bowl and fourth of July are the two times. I'd keep checking. I'm checking a lot now and hoping to snag at least 4. I still have one left. A 19 lber.

 

[BB-que]

X3 on the Tout Naturel.

And I know that Waygu and Kobe steak, tri-tip and such are best cooked with very high heat for hard/fast sears.

So I'd be seriously contemplating using the Extreme Fast-n-Hot method, and no wrap.

Yeah I’m a hot n fast guy, but like I said I usually cover for the last few hours. Think this one I’ll let ride at 350 with no cover to get that bark I want. I’m panning it tho, I like to retain the juices. Anybody have a guess on how long a 20 lb’er at 350 with no wrap may take? I understand we’re talking round numbers here, she’ll be done when she’s done but we like talking beef so why not throw it out there. I can tell you I did an 11.5 lb in about 4.5 hours at 350 last time, but I covered the pan after 3. Again, looking for guesses here. At that temp I’m guessing little to no stall and maybe 10ish hours give or rake a couple. Any thoughts?