Wagyu is definitely a breed of cattle that produces perfectly marbled cuts of meat, it’s the same breed stock that produces the Kobe beef in Japan. The meat is incredibly tender and has a rich taste. Wagyu beef even surpasses USDA marbling standards for prime-grade beef.

Wagyu is comparable to high quality meat because of the naturally enhanced taste, tenderness and juiciness. And because the Wagyu brisket has so much marbling, it bastes the meat from the inside as it cooks.

Loads of cooks in the KCBS BBQ circuit have began utilizing Wagyu, and my group is not any exception.

It isn’t cheap to buy a Wagyu, coming in at round $5 per pound, but it is value it when you consider the quality of meat you’re going to get.

Most Wagyu briskets are available between 15 – 20 lbs, and if in case you have ever cooked a daily beef brisket, then you shouldn’t have any problems cooking Wagyu.

You inject and season the Wagyu the very same way as a standard brisket… BUT the cooking time must be a little sooner because of the extreme tenderness and fat marbling of the Wagyu.

It is best to look for an internal temp of 195 and it ought to be perfect.

You may always sauce your brisket, however unlike pork… you need to keep away from the sweeter sauces – they may clash with the beef taste. You really just want a simple dry rub of salt, pepper and garlic (just like you season a steak). Should you inject your brisket (which I highly recommend), you want to use a easy injection of Beef Base, Worcestershire Sauce, Soy Sauce and water.

These easy flavors will praise the meat without covering up the natural flavors.

If you cook a Waygu Beef Brisket, you are in for a real treat. It is among the greatest brisket you may produce – the flavour, the tenderness and the over-all quality are unbeatable!