Wagyu Brisket question

[mlm74]

Guys, and gals,

A good friend gave me a 12.3# Wagyu brisket from snake river farms this week for Christmas. I'm planning on smoking it tomorrow and was wondering if anyone had much experience with them. I'm planning on using pecan/oak at about 250*, salt and pepper rub, and wrapping in butcher paper at the halfway point. I've read that they can cook a little quicker than a regular brisket and also that they finish at a lower temp (180-190). The only advice I got from my local smoking buddies was "Don't screw it up!" Hahaha! "Great, thanks"

Any advice/tips would be much appreciated!


Thanks!

 

[themule69]

Take a look at a few threads http://www.smokingmeatforums.com/newsearch?search=Wagyu+brisket.

Happy smoken.

David

 

[mlm74]

Thanks David! Seems like those threads morphed into more of a "is wagyu worth the money or not" discussion. I'm just wondering if they actually cook out differently or if you would smoke it the same way/temps as a regular brisket.

 

[dirtsailor2003]

I'd just go with the plan you have. Check it earlier than normal for doneness.

 

[crazymoon]

MLM, "Don't screw it up !" sounds like good advice

  good luck and keep us posted!

 

[mlm74]

Will do, @dirtsailor2003. Thx!

Hahaha! I thought so too @CrazyMoon.

 

[bear55]

Just be sure you keep it checked for tenderness, would be a shame to screw it up.  I don't think I'd ever spend the money for one but good luck.  Let us know how it turns out.

 

[oldschoolbbq]

Remember you patience...

 

[mlm74]

I hear you @Bear55. Would be hard for me to justify paying for wagyu. Luckily this was a gift! Woohoo!

Will do @oldschoolbbq. Have you ever wrapped with butcher paper?

 

[themule69]

I hear you @Bear55. Would be hard for me to justify paying for wagyu. Luckily this was a gift! Woohoo!

Will do @oldschoolbbq. Have you ever wrapped with butcher paper?

I am a naked all the way brisket guy!

Happy smoken.

David

 

[mlm74]

So far...

-got it trimmed and on the fire at 6:45 this morning.

-temps have been pretty consistent in the 235-255 range.

-been spritzing every hour with half Worcestershire and half water

-just took it off and wrapped it in butcher paper. IT is 172*

-back on the smoker with some sausage up top

-cold brew in hand

Here's a couple pics:

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• mlm74
• Dec 14, 2014

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• mlm74
• Dec 14, 2014

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• mlm74
• Dec 14, 2014

 

[crazymoon]

Looking real good !!

 

[b-one]

Looks great! Can't wait to see some sliced pics!!!

 

[elginplowboy]

Looks great here

 

[mlm74]

Ok... Finally done! It was as good as I got. Not sure if I can top it. Here's the evidence:

image.jpg

• mlm74
• Dec 14, 2014

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• mlm74
• Dec 14, 2014

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• mlm74
• Dec 14, 2014

image.jpg

• mlm74
• Dec 14, 2014

 

[themule69]

Looks GREAT! What final IT did you end up with?

Happy smoken.

David

 

[mlm74]

Thanks guys!

@themule69 - dead center of the thickest part of the flat was 196*

 

[culpepersmoke]

Man that looks fantastic. What a great gift.

 

[crazymoon]

NICE SMOKE !!!!!!!!!!!!!!!

 

[jarjarchef]

Looks great.