Wagyu Packer Brisket

[nomad297]

Hello. Other than my introductory thread, this is my first post here. Hopefully, I have chosen the correct forum for this.

I have a 16# Wagyu brisket on my PG500 right now (no wrap). I put it on at 10:00 last night at 250 degrees. Here it is, only about 12 hours later, and the internal temp is already at 198 degrees. My thermometer graph shows no real significant stall throughout the cook and the smoker temperature has been relatively consistent at 250 degrees.

I have never experienced a brisket cook like this before, and the only difference between this hunk of beef and any other I have smoked is this one has a tremendous amount of beautiful marbling — more than any other Wagyu brisket I have smoked, and I have smoked several, but I usually go with Creekstone Farms prime.

I usually aim for 203 degrees internal temp, but I’m wondering if I should just pull this thing off now. I know I can probe it to see how it feels, but with things being so different with this particular piece of meat, I’m not sure if I should rely on that or just stick with my normal method of pulling it off at 203 degrees.

Bruce

 

[nomad297]

OK...I just probed it, and it is butter...everywhere. I think I should pull it off, but I know if I do and it isn’t perfect, I will wish I waited for 203 degrees.

Bruce

 

[BB-que]

OK...I just probed it, and it is butter...everywhere. I think I should pull it off, but I know if I do and it isn’t perfect, I will wish I waited for 203 degrees.

Bruce

I’d pull it and go on feel And feel alone.

 

[JC in GB]

Waygu cooks faster than prime beef. You can pull it at a lower temp in most cases. That came right from a local Waygu rancher.

JC

 

[chilerelleno]

IT is just a guideline.
Probe tender is the Goal Post!

Man, you forgot to post pics of your cook!

 

[nomad297]

It’s in the cooler now. I will take pics when I take it out.

 

[BB-que]

Hello. Other than my introductory thread, this is my first post here. Hopefully, I have chosen the correct forum for this.

I have a 16# Wagyu brisket on my PG500 right now (no wrap). I put it on at 10:00 last night at 250 degrees. Here it is, only about 12 hours later, and the internal temp is already at 198 degrees. My thermometer graph shows no real significant stall throughout the cook and the smoker temperature has been relatively consistent at 250 degrees.

I have never experienced a brisket cook like this before, and the only difference between this hunk of beef and any other I have smoked is this one has a tremendous amount of beautiful marbling — more than any other Wagyu brisket I have smoked, and I have smoked several, but I usually go with Creekstone Farms prime.

I usually aim for 203 degrees internal temp, but I’m wondering if I should just pull this thing off now. I know I can probe it to see how it feels, but with things being so different with this particular piece of meat, I’m not sure if I should rely on that or just stick with my normal method of pulling it off at 203 degrees.

Bruce

Curious where you found this Wagyu brisket from

 

[nomad297]

Curious where you found this Wagyu brisket from

It seems to be showing up at more and more places around where I camp in the New Holland, PA area. I don’t know if you have ever heard of Lobel’s in New York, but Evan Lobel is a good friend of mine, so I have been loyal to him and have always ordered fresh Wagyu brisket from him when I go with Wagyu. However, today’s brisket was sort of a last-minute request of a friend at the campground for dinner tonight, so I was scrambling around Lancaster County, PA looking for some fresh Prime brisket and found that most of the places I called also had Wagyu. I was surprised to find that a really nice smoker/grill shop in New Holland just started selling brisket, and only brisket (which I found odd), and they just got a delivery of Wagyu packers. So, I had a huge selection to choose from and I found one of the nicest looking briskets I have ever seen. It is from Australia and it was frozen, but frozen or fresh has never made a difference to me. I will soon find out if there is a difference between Australian and US beef...other than the way they sound when they moo.

Bruce

 

[ofelles]

Yes the Wagu will cook faster. They are very tasty. Was it from SRF?

 

[nomad297]

Yes the Wagu will cook faster. They are very tasty. Was it from SRF?

No. It came from the Australian Company AACo — their Westholme brand. Here’s a link:

https://westholme.com.au/

I bought it from a BBQ/smoking retail store in New Holland, PA. Called Meadow Creek Barbecue Supply.

Bruce

 

[nomad297]

This turned out to be amazing.

Bruce

 

[jlud]

Looks fantastic...how’s it taste?

 

[nomad297]

Looks fantastic...how’s it taste?

Thank you. It really was fantastic — it was one of the best tasting briskets ever.

I don’t know why, but the inside color was more brown than other briskets I have cooked, and there isn’t the slightest indication of a smoke ring. While I have never really given much credence to smoke rings, I just found this odd. It may have something to do with the pellets I used. I always use BBQr’s Delight Oak pellets for brisket, but I was out of those pellets and the closest thing I could find near to me were the Jack Daniel’s pellets, which I have never used before. I thought they were just a gimmick, but I actually liked them and may start using these instead from now on.

There wasn’t one slice of that brisket that went to the dogs — it was juicy from the first slice at the thinnest end of the flat and just got better and better the closer I got to the point. I just don’t understand that chocolate color, though.

Bruce

 

[crazymoon]

N297, Nice job on the brisket,it looks fantastic!

 

[hardcookin]

That looks awesome...Nice job!!

 

[BB-que]

Hello. Other than my introductory thread, this is my first post here. Hopefully, I have chosen the correct forum for this.

I have a 16# Wagyu brisket on my PG500 right now (no wrap). I put it on at 10:00 last night at 250 degrees. Here it is, only about 12 hours later, and the internal temp is already at 198 degrees. My thermometer graph shows no real significant stall throughout the cook and the smoker temperature has been relatively consistent at 250 degrees.

I have never experienced a brisket cook like this before, and the only difference between this hunk of beef and any other I have smoked is this one has a tremendous amount of beautiful marbling — more than any other Wagyu brisket I have smoked, and I have smoked several, but I usually go with Creekstone Farms prime.

I usually aim for 203 degrees internal temp, but I’m wondering if I should just pull this thing off now. I know I can probe it to see how it feels, but with things being so different with this particular piece of meat, I’m not sure if I should rely on that or just stick with my normal method of pulling it off at 203 degrees.

Bruce

Well done, how would you compare it to the primes you’ve cooked? And not sure If it was significantly more than Prime but if so was it worth it?

 

[SmokinVOLfan]

Man that looks great! Would love to get my hands on one of these one day. Great cook

 

[nomad297]

Well done, how would you compare it to the primes you’ve cooked? And not sure If it was significantly more than Prime but if so was it worth it?

I have cooked briskets of all grades, and I have found that sometimes a select can turn out better than a prime, but most primes (I always get them from Creekstone Farms for consistency) turn out better than the rest. Wagyu has always been better than prime for me, though.

I have found that Wagyu beef, in general, has been coming down in price in most areas and it can be less expensive than the prime I buy from Creekstone. This Wagyu brisket was 16 pounds and it came pre-trimmed to exactly how I would have trimmed it — i was very impressed. If I bought a 16 pound prime brisket from Creekstone, I would normally have to trim about 3 or more pounds off of it. So, considering the waste on a prime brisket from Creekstone, this Wagyu brisket cost about the same, or maybe a little less.

In this case, it was definitely worth it to go with the Wagyu instead of the prime.

Bruce