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 corresponding 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 within the KCBS BBQ circuit have began utilizing Wagyu, and my team is no exception.

It isn’t low-cost to purchase a Wagyu, coming in at around $5 per pound, however it is price it while you consider the quality of meat you’re going to get.

Most Wagyu briskets come in between 15 – 20 lbs, and when you’ve got ever cooked a daily beef brisket, then you should have no problems cooking Wagyu.

You inject and season the Wagyu the very same way as a normal brisket… BUT the cooking time must be a little faster due to the extreme tenderness and fat marbling of the Wagyu.

You must look for an inside temp of 195 and it needs to be perfect.

You’ll be able to always sauce your brisket, however unlike pork… you need to keep away from the sweeter sauces – they will clash with the beef taste. You really just need a simple dry rub of salt, pepper and garlic (just like you season a steak). In the event you inject your brisket (which I highly advocate), you wish to use a simple injection of Beef Base, Worcestershire Sauce, Soy Sauce and water.

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

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

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