Wagyu is actually a breed of cattle that produces completely marbled cuts of meat, it’s the identical 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 resembling high quality meat because of the naturally enhanced taste, tenderness and juiciness. And because the Wagyu brisket has a lot marbling, it bastes the meat from the inside as it cooks.

Plenty of cooks in the KCBS BBQ circuit have started utilizing Wagyu, and my team isn’t any exception.

It is not cheap to purchase a Wagyu, coming in at round $5 per pound, but it is worth it once you consider the quality of meat you will get.

Most Wagyu briskets are available in between 15 – 20 lbs, and when you have ever cooked an everyday beef brisket, then you should have no problems cooking Wagyu.

You inject and season the Wagyu the exact same way as a normal brisket… BUT the cooking time ought to be a little faster as a result of extreme tenderness and fats marbling of the Wagyu.

You need to look for an internal temp of 195 and it should be perfect.

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

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

In case you cook a Waygu Beef Brisket, you might be in for a real treat. It’s among the best brisket you’ll be able to produce – the flavor, the tenderness and the over-all quality are unbeatable!

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