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Cooking Wagyu Beef Brisket
Wagyu is actually a breed of cattle that produces completely 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.
Loads of cooks in the KCBS BBQ circuit have started using Wagyu, and my workforce - isn't any exception.
It is not low-cost to purchase a Wagyu, coming in at around $5 per pound, however it is worth it when you consider the quality of meat you are going to get.
Most Wagyu briskets come 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 very same way as a traditional brisket... BUT the cooking time must be a little faster due to the extreme tenderness and fat marbling of the Wagyu.
It is best to look for an inner temp of 195 and it should be perfect.
You possibly can always sauce your brisket, however unlike pork... you wish to keep away from the sweeter sauces - they may clash with the beef taste. You really just need a easy dry rub of salt, pepper and garlic (just like you season a steak). In the event you inject your brisket (which I highly suggest), you need to use a easy injection of Beef Base, Worcestershire Sauce, Soy Sauce and water.
These easy flavors will compliment the meat without covering up the natural flavors.
If you happen to cook a Waygu Beef Brisket, you are in for a real treat. It's a number of the finest brisket you'll be able to produce - the flavour, the tenderness and the over-all quality are unbeatable!
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