Wagyu brisket ?

[Popcorn]

2 months ago we bought a 1500 lb wagyu / jersey calf and had it processed and divided it with our children. It is indeed a different kind of meat! You have to adjust your methods and uses. It has a very high fat content marbled throughout but it a very clean fat. When grilling, the fat is as flammable as pork fat and can be taken advantage of to seriously add char broiled flavor!
We also learned that maybe meatloaf should be made from lean grocery store meat. I am afraid the steaks have ruined me forever eating out again or even my own finished lessor calf. Never have I tasted a better steak at any price, few that even get close.

Now to my question
The brisket was huge and I had it cut into 3 pieces. The fat layer fully covers one side and I have trimmed it to about 1/4 inch. The meat itself is very thoroughly marbled and will be a very greasy, drippy smoke. I fully expect this to be the best Texas style brisket I ever made but just wondering if anyone has any experience with wagu and has suggestions of things they do differently?

Dry brining now, going into the smoker in the morning.

 

[JJ3]

I bought one from Snake River Farms for my SIL a couple of years ago and he cooked it while we were visiting. I'd say it cooked no different than other briskets. It was very good — nice and moist. But neither one of us thought it was "good enough better" to buy another one versus ones we can get from the grocery or Costco. But enjoy — you won't be disappointed!

 

[WTM]

geez ive seen the price of a single wagyu steak. how much does an entire calf cost?

 

[Popcorn]

1504 lb calf cost $3,000
We actually received over 900 pounds processed and packaged, cooler aged 15 days
$1275 for an average cost of $4.69 pound

 

[EastTNHunter]

1504 lb calf cost $3,000
We actually received over 900 pounds processed and packaged, cooler aged 15 days
$1275 for an average cost of $4.69 pound

That's actually pretty good for what groceries go for these days. Even ground chuck is close to that price

 

[TNTreeman]

Sounds great. What kind of rub will you apply or will you just salt and pepper and smoke for flavor?

 

[Popcorn]

Sounds great. What kind of rub will you apply or will you just salt and pepper and smoke for flavor?

Just put it on.
Salt & pepper for the dry brine overnight and apple juice in the evaporator with a blend of local applewood and mesquite for the smoke

 

[Popcorn]

That's actually pretty good for what groceries go for these days. Even ground chuck is close to that price

And no sales tax!

 

[BamaProud]

I'm following this!

 

[Popcorn]

8 hours in. Internal temp 164 f . On schedule, 8 lb brisket center cut, 8 hour cook to 160+. Shrinkage seems a little more than I expected. Drizzled in bacon grease, Wrapped and went back in. Hopefully finish in about 2 hours

 

[Popcorn]

2 1/2 hours and hit 205+ out of the smoker still absolutely pouring grease and juices. Towel wrapped and into a cooler to rest for a while

 

[Chapman]

No experience with Wagyu but it should be excellent. I didn't trim the last brisket I cooked after reading a lot of YouTube commenters saying not to trim. It did not turn out that good but it was an ungraded brisket my wife bought and I think it was not the best quality grade of beef. Next time I will get a Choice grade brisket.

 

[Popcorn]

Out and sliced. I am no expert but this is delicious! In spite of the challenges and the very low smoke taste, this is the best piece of beef I have ever eaten!
Unless it was all the marbling fat I don't understand why there was so little smoke effect.
I smoked this heavy thru the first cook and a little beyond after wrapping but it's very mild.
Maybe the next one gets last cook without wrapping?

 

[TX300mag]

I bet everything about a wagyu/jersey cross is delicious!

The only thing I add in is Lowry's season salt to the salt and pepper.

I use wagyu tallow for a binder and also add when I wrap.

You did a fantastic job

 

[Popcorn]

I bet everything about a wagyu/jersey cross is delicious!

The only thing I add in is Lowry's season salt to the salt and pepper.

I use wagyu tallow for a binder and also add when I wrap.

You did a fantastic job

Thank you!
Interestingly I just did the math, it lost 28% of its pre-brine (dry) weight in the cook and is still very tender and moist!
I am really happy with this outcome!

 

[WTM]

smoke can only penetrate about 1/4. thats why no smoke ring under it. about half of your smoke is in that fat cap. i bet that fat was awesome though.

 

[Popcorn]

smoke can only penetrate about 1/4. thats why no smoke ring under it. about half of your smoke is in that fat cap. i bet that fat was awesome though.

Indeed!