First American Wagyu Brisket

[Username27]

I'm just looking for some guidelines for this project. I know there is no correct answer, looking for a range.

I have this American Wagyu Brisket that weighs in at about 15 lbs. I want to have it for dinner tomorrow night and am trying to know how early I have to wake up to accomplish this.



It has been in the refrigerator for a full day and a half so far.

I have a recteq smoker and want to smoke at 180° until it gets to the stall. Then I will bring it in the house and finish wrapped in the oven.

I've only smoked a couple of briskets and had to get up at 4am to get it done in time for dinner. This one, being american wagyu will probably take less time and maybe I can sleep until 6 am.

I'm not too worried about it being done early as I can keep it warm in the warming over or cooler until we are ready to serve.

What would make it easier is some guidelines as to how much faster will it cook because of the wagyu?

And any experiences people have had that will make it easier, thank you in advance.

 

[912smoker]

No experience with Wagyu but I would put it on now if you plan to run 180 till it hits the stall. You'll get must better results with a long rest vs a rush job trying to keep the mob calm. Ask me how I know...

Keith

 

[h8that4u]

Wagyu does not cook any faster or slower then any other grade, i agree with 912smoker if going that low put it on very soon.

 

[Username27]

No experience with Wagyu but I would put it on now if you plan to run 180 till it hits the stall. You'll get must better results with a long rest vs a rush job trying to keep the mob calm. Ask me how I know...

Keith

Now would be more than 24 hr cook?

 

[Username27]

Wagyu does not cook any faster or slower then any other grade, i agree with 912smoker if going that low put it on very soon.

Wagyu in general or wagyu brisket?

 

[h8that4u]

180 is a warming temp, a brisket normally is done around 201 to 206 but better to go feel not temp on a brisket so cooking at 180 will take for ever to get butter smooth, just my opinion.

 

[Username27]

180 is a warming temp, a brisket normally is done around 201 to 206 but better to go feel not temp on a brisket so cooking at 180 will take for ever to get butter smooth, just my opinion.

Only the first maybe 10 hours will be at that temp, will then go to 250 or 275 to finish. It's dark already and I will need someone to hold a flashlight or two. So I will be able to put it on at 10 pm. That's about a 20hr cook.

 

[cptnding]

If you have your method down starting early and having it finished for dinner just do that. If it finishes early just hold it. No worries that way.
I've never cooked a waygu brisket and I have read that it can cook faster but what I read was always in reference to Japanese A5 waygu.
Personally I wouldn't risk it. A long hold doesn't hurt.

 

[Fueling Around]

Have you smoked/cooked your previous briskets at 180° until the stall (which is usually around 180°) in a pellet pooper (RecTeq) then finished in the oven? What temp do you run the oven?
How do you check for done?

 

[JckDanls 07]

I think your going to be hard pressed to reach the stall at all with a chamber temp of only 180...

which is usually around 180°

Thinking this is a typo... Stall is usually around 160, give or take a few degrees ...

And I disagree with the statement of waygu not cooking faster than choice,select,prime ... My experience has been that it does cook a little faster, albeit was the japanese waygu ...

 

[schlotz]

Might be a bit late to the party, but an fyi there are no regulations regarding the labeling of Wagyu, so an F1 mixture of 50% wagyu / angus gets labeled the same and a purebred or full-blood. Nothing wrong with a 50/50 and that meat still is very good but it is does not taste the same. Regarding smoking a brisket, the higher the percentage of wagyu the more the marbling and that does lessen the total smoke time somewhat. Regardless, you determine it's done by probing the flat not by time or temp. I do start probing once the IT reaches 195º. If not tender then wait for a 3-4º rise and repeat until tender.

Was this a 15#'er from the label or after the trim? Usually I get 3-4# of excess hard & soft fat trimmed off a similar weighted brisket. Hopefully it's in the smoker by now. Personally I run my smoker hotter but that's just me but believe getting it into a stall is going to take longer when running at 180º. BTW you want it to have been in the stall for a while before wrapping otherwise you run the risk of it coming out like pot roast. If the stall starts around 160º IT, I'll pull and wrap closer to 180º.

Good luck and let's see the final outcome.

FYI some interesting facts regarding the Wagyu industry:

Wagyu - know what you are buying

Our daughter & her husband are in the business. They are continually educating potential customers regarding Wagyu and how it can vary. Instead of resurrecting an old 2021 thread where I posted this as a comment. Here is some Wagyu information that is good to know before reaching for the wallet...

www.smokingmeatforums.com

 

[sandyut]

cooking at 180 till the stall will take days...lifetime.

I would cook it like a normal brisket. 275 till probe tender. I dont think the wagu part should change the process. Maybe I am wrong?

I think super long cook time like you describe is kinda asking for trouble. 20 hours on the smoker is a very long time... just my $0.02

 

[jcam222]

Only the first maybe 10 hours will be at that temp, will then go to 250 or 275 to finish. It's dark already and I will need someone to hold a flashlight or two. So I will be able to put it on at 10 pm. That's about a 20hr cook.

Way too long at that temp in my opinion. If you want to give it some extra smoke I'd run like that for 2 hours max then move to 250-275. You will still get great results and cut time significantly. It's better to finish early and hold in a cooler with towels than finish just one time or later with no rest.

 

[voyager 663rd]

I would never do it so low (ie 180). I've successful done full packers at high heat (ie 325) and wrapping etc but as you REALLY want low temps..........

How about this: do your 180 for 3-4-5 hours to get the smoke. Then put it in your oven at ---180 or whatever and cook till done.

You're not getting any more smoke on it doing longer and you can monitor indoors.

Sooooooo easy.

 

[texomakid]

You can't hide money! Looking forward to pics of the finished product. Wagyu brisket sounds amazing. Not that I've got any idea what I'm talking about but I'd just roll at 225° and wrap in butcher paper around 165 IT but I've only done that on a bunch of select briskets. Hell, I've only cooked a couple of prime grade but they were excellent.

Looking for the money shot!

 

[schlotz]

Ok, it's Sunday. How'd it end up?

 

[Username27]

I thank everyone who responded, not sure how to specify people, and maybe the list is too long anyway.

Here is the story:
I first left the brisket with spices for two days.
I put it in the smoker at 8:45 on Friday night at 8:45 pm. I used lumberjack mesquite blend pellets and I added a smoke tube half filled with me the pellets and half filled with mesquite chips.
At 1:15 am the smoke tube was empty so I put in another tube filled the same way.
I left the smoker on 180 until the temperature of the brisket was at 160, about 10 am Saturday morning. I turned the smoker up to 225 and let the smoking continue until the internal temperature was at 170.

At IT 170 I wrapped the brisket in butcher paper and let the smoker continue. I started testing for firmness at 195 and when wasn't enough I turned the smoker up to 135 to get faster temperature increases. The brisket was tender enough for me at 205 which was about 5:30 pm.

The party was for 7:30 so I let the brisket rest in a cooler and plenty of towels. When brisket was pulled was still very hot.

By far the best brisket I have ever smoked, first american wagyu, and only have done a few prime versions.

 

[Danblacksher]

American Waygu is a fantastic Brisket. I have had the privilege of smoking 3 of them. The flats were the best all the way to the end. It was all juicy and delicous. The entire Brisket was an amazing bite.

 

[mneeley490]

Interesting technique, but it sounds like it worked. Congrats!

 

[Username27]

Ok, it's Sunday. How'd it end up?

I don't know how to link you on a reply, just wanted you to know I did reply with the whole story thanks for your help