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Wagyu Brisket

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chipb22

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I've never cooked a wagyu brisket before but im told the marbleing is different than most. My question is do they really give you an edge and am i the only one not cooking Wagyu. I like the choice Angus I've been cooking for years but now that I'm competing I'm looking for the scores. If the marbling is so different I'm sure the cooking is also different and that's a 75$ screw up is it worth experimenting with.
 
Do you have an extra $75 bucks to spend on a Waygu to test, if so than yes it is worth it. I've cooked two and they were the most tender and flavorful ones I've ever done, but the ranch that I get them from butchers everything in one batch and had cut all the packers length wise so they are to small for comps.
 
I am a fairly new competition cook. I cooked Angus Choice with not so good results during my 1st couple years. I finally decided to try a Wagyu and had the same results. I cooked a lot of Choice this past year for catering and vending and had a chance to try a bunch of things. I just finished 8th with a Choice in Brisket (not even a Angus)a couple weeks ago with a very respectable 161.7. Wagyu is not the answer to poor brisket results as far as I can tell. Cook them right, love them and pay attention to them, kind of like a child
 
I can't say if it is "worth it". $125 for a wagyu with shipping versus $35 from the local grocery. The wagyu is better, but price is subjective. People win with either one.

And if you cook for people that like to go to mediocre chain restaurants (Chilis comes to mind) then they will actually like cheap stuff better. It is what they are used to.

In a contest the great equalizer is time before the judges sample. All brisket loses a lot between slicing and that 30 minutes or more till a judge tastes. If we could serve judges as we slice the meat, wagyu would be the king.

Wagyu cooks different. Once past the 'stall' the internal temp will take off like a rocket. If you do not watch closely you will overcook. Once overcooked the wagyu is worse than the cheap brisket.

I use it at contests. But mostly because I like it better. Take my extra brisket home now instead of giving it away.
 
What temperature does a waygu brisket usually get done?
I know it is more by feel than temperature, but temperature is a good guide.
 
BMerrill said:
What temperature does a waygu brisket usually get done?
I know it is more by feel than temperature, but temperature is a good guide.
Click to expand...

about 10f less... give or take... your results may vary... don't try this at home.. serving suggestion... objects may appear closer than they seem.
 
Jacked UP BBQ said:
Niman Ranch. CAB prime program. Real Angus, USDA house. The briskets have marbeling like wagyu, but not as soft which I think has been hurting our results.
Click to expand...

I'll take two 17 lb'rs with thick even flats delivered to my site at atlantic city.
 
If we cook prime or Wagyu, we cook hot an fast but have to watch the temp CLOSE. CAB's are still cooked a little more low and slow for us.
 
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