| Wagyu is actually a breed of cattle that produces | | | | You inject and season the Wagyu the exact same |
| perfectly marbled cuts of meat, it's the same breed | | | | way as a normal brisket... BUT the cooking time |
| stock that produces the Kobe beef in Japan. The | | | | should be a little faster due to the extreme |
| meat is incredibly tender and has a rich taste. Wagyu | | | | tenderness and fat marbling of the Wagyu. |
| beef even surpasses USDA marbling standards for | | | | You should look for an internal temp of 195 and it |
| prime-grade beef. | | | | should be perfect. |
| Wagyu is such as high quality meat because of the | | | | You can always sauce your brisket, but unlike pork... |
| naturally enhanced flavor, tenderness and juiciness. | | | | you want to stay away from the sweeter sauces - |
| And because the Wagyu brisket has so much | | | | they will clash with the beef taste. You really just |
| marbling, it bastes the meat from the inside as it | | | | need a simple dry rub of salt, pepper and garlic (just |
| cooks. | | | | like you season a steak). If you inject your brisket |
| A lot of cooks in the KCBS BBQ circuit have started | | | | (which I highly recommend), you want to use a |
| using Wagyu, and my team - The Killer Hogs - is no | | | | simple injection of Beef Base, Worcestershire Sauce, |
| exception. | | | | Soy Sauce and water. |
| It isn't cheap to buy a Wagyu, coming in at around | | | | These simple flavors will compliment the meat |
| $5 per pound, but it is worth it when you consider | | | | without covering up the natural flavors. |
| the quality of meat you are going to get. | | | | If you cook a Waygu Beef Brisket, you are in for a |
| Most Wagyu briskets come in between 15 - 20 lbs, | | | | real treat. It is some of the best brisket you can |
| and if you have ever cooked a regular beef brisket, | | | | produce - the flavor, the tenderness and the over-all |
| then you shouldn't have any problems cooking | | | | quality are unbeatable! |
| Wagyu. | | | | |