- Joined Nov 9, 2011
Hello, folks. Today I am looking for tips for my first wagyu brisket. I am fairly experienced in cooking brisket (usually about 1 packer every 4-6 weeks) but have only worked with choice cuts. Earlier this week I ordered my first wagyu brisket (snake river farms) and want to ensure that I don't mess it up. I will be cooking it on a kamado joe (very similar to a BGE if you are not familiar). My initial though is white oak and hickory at a 225ish grate temp to 190 internal temp, but I'm deferring to those of you who have cooked wagyu before. Does anyone with experience with wagyu beef have any tips or suggestions?