i would think twice about injecting or mopping olive Wagyu with anything. If stick to salt, pepper, and smoke. The fat in that piece of meat is way tastier than what you’re gonna cover it up with - and moisture will not be an issue I can assure you. Just my .02
Absolutely agree with these two. With all that marbling and fat cap, no way I'd want to interfere with that flavor.....I agree with BB. I love that kosmo reserve blend injection but wouldn't use it on something like that. Will completely take away from the wagyu flavor. That's a VERY strong flavor injection
Just rub and smoke. The beef has so much marbling I wouldn't use butter and for me personally brown sugar is not something I usually add to beef. When wrapped in butcher paper the paper is gonna be soaked within an hour leaving everything properly moistSo no butter brown sugar or anything just paper?
Well if you’re not a beef fan after tasting that then you’re never gonna be. Never tried Olive but have had a fair amount of A5, have a 15lb A5 in the freezer I’m gonna do when the weather warms up. You’ll never have tasted anything like it I’ll tel you that. I’d recommend eating in small portions - it’s incredibly rich and you don’t be feeling so great if you eat it like you’d eat regular brisket. Enjoy it man!yeah I' am not a huge beef fan to be honest. I just wanted to try a good piece of meat this is from texas btw. Was pissed it wasn't a full brisket lol I wanted to try my first. guess this will be a good teaching flat though. Here's the company (9) Facebook
This X100!!!Man that is one nice looking piece of meat.
If it were me I would just use S&P.
The flavor of the meat is why you spent so much on it, so why add a bunch of stuff to it to mask the real flavor. But that’s just me.
Al