Wagyu Brisket and sandwich

[BBQWill]

Took a shot at smoking a Wagyu Brisket (from Snake River Farms, ~10lbs after it was trimmed).

Followed Franklin BBQ recipe as best I could - salt & pepper rub and smoke (oak wood).
Smoked for about 8+ hours at around 250' then wrapped in butcher paper after stall and back on the heat at 270' for another 4+ hours. Total cook time = 13 hrs.

Used an Oklahoma Joe Highland reverse flow.

I was done with A LOT of time to spare, so I let the meat rest for about a little bit and then placed it in a cooler for about 6 hours. It was my first time smoking a wagyu brisket and I wanted to make sure I had enough time to cook and be ready for guests...I guess I could have started a bit later.

I was concerned that the meat would not be right after being in the cooler for that long but it was damn good. Very tender but not mushy.

I made some sandwiches inspired by the Z-Man sandwich - brioche rolls, provolone, brisket, bbq sauce, coleslaw, pickles, french-fried onions, matchstick french fries.

Did not disappoint.

 

[jaxgatorz]

Looks like a great sandwich..

 

[DougE]

Looks delicious!

 

[civilsmoker]

Nice work and that is a samich I would gladly enjoy!

PS like your 36" Thermador you have there! Yes I spied it.

 

[KimberlyO]

Good lookin' brisket you have! and the sandwich looks great! Glad everything turned out well. I'm sure it was a little stressful worrying about a wagyu coming out right! Congrats!

 

[BBQWill]

Nice work and that is a samich I would gladly enjoy!

PS like your 36" Thermador you have there! Yes I spied it.

 

[gmc2003]

Fantastic looking brisket Will, I bet that hit the spot.

Point for sure
Chris

 

[motocrash]

Good cook man, and great looking sammich! A lot of fire tending on a Highland RF....

I guess I could have started a bit later.

You did right, if you would have started later it would have cooked different. They have a mind of their own. Though, the general rule that I've seen on here is the Wagyu's do cook quicker. I stick with my original statement, better way too soon than the late.

 

[smokin peachey]

Looks delicious!

 

[yankee2bbq]

Does look delicious! Awesome job!

 

[SmokingUPnorth]

Nice bark!

 

[LoydB]

I’ve done 9 hour holds in a cooler before, it’s amazing how well it holds up.

So. It looks fantastic. But the expensive question. Do you feel it was worth the extra $ over a prime brisket? I ask because I’m down to one brisket in the chest freezer.

 

[BBQWill]

I’ve done 9 hour holds in a cooler before, it’s amazing how well it holds up.

So. It looks fantastic. But the expensive question. Do you feel it was worth the extra $ over a prime brisket? I ask because I’m down to one brisket in the chest freezer.

Tough to say. I feel that this was the best brisket I cooked, meaning I was able to focus all of my energy and time to this particular cook and was really able to maintain temps well.

I've cooked a few other briskets before that were good, but the temp fluctuated a lot on those.

I would like to cook 2 briskets at the same time - 1 prime, 1 wagyu - and taste the difference.

That being said, the crowd I had over to enjoy this brisket are no strangers to BBQ and thought it was one of the best briskets they had eaten - home smoked or restaurant.

I would certainly smoke a Wagyu again, but maybe save it for a special occasion.

 

[BrianGSDTexoma]

Well done!

 

[DRKsmoking]

Now that is a great looking sandwich,

Good looking brisket

David

 

[Newglide]

Great lookin brisket and sandwich

 

[LoydB]

B BBQWill Thanks! That convinces me to try one next time and see how it goes.

 

[SmokinAl]

Awesome looking Sammie!
Nicely done!
Al

 

[912smoker]

Everything looks great Will and congrats on the ride!

Keith

 

[JLeonard]

Oh man that is a great looking brisket. And that sammich......What can be said about it....Pure perfection!

Jim