Wagyu is actually a breed of cattle that produces perfectly 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 such as 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.

A lot of cooks within the KCBS BBQ circuit have started utilizing Wagyu, and my crew isn’t any exception.

It is not cheap to buy a Wagyu, coming in at around $5 per pound, but it is worth it whenever you consider the quality of meat you are going to get.

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

You inject and season the Wagyu the exact same way as a standard brisket… BUT the cooking time needs to be a little faster as a result of excessive tenderness and fat marbling of the Wagyu.

You must look for an internal temp of 195 and it ought to be perfect.

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

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

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

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