Wagyu is actually a breed of cattle that produces completely 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 corresponding to high quality meat because of the naturally enhanced flavor, 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 within the KCBS BBQ circuit have began using Wagyu, and my crew is not any exception.

It is not low cost to buy a Wagyu, coming in at round $5 per pound, however it is worth it if you consider the quality of meat you’re going to get.

Most Wagyu briskets are available in between 15 – 20 lbs, and when 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 normal brisket… BUT the cooking time must be a little quicker because of the excessive tenderness and fats marbling of the Wagyu.

You should look for an inner temp of 195 and it must be perfect.

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

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

If you happen to cook a Waygu Beef Brisket, you might be in for a real treat. It’s a number of the best brisket you can produce – the flavour, the tenderness and the over-all quality are unbeatable!

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