Has anyone had any experience smoking a wagyu brisket?

Does it cook quicker or the same as a regular brisket?

Thanks in advance for any help!

I haven't, but if you do I look forward to your report.

I'd guess it would take longer since there's more fat to render.

I bought one before and it did seem to cook a little faster. I don't have any other data points so I can't say if that was random or not. I wouldn't alter cooking plans in anticipation of a different cook length.

My experience is prime briskets cook a bit faster than lower grades, so I would think you'd see the same thing. I'd just plan for a cook time what you'd normally expect and just have an ice chest with some towels to hold it in case it finishes early.

We all want some pictures from before you trim and after you slice!

I was thinking that it might cook a little quicker as the primes I've done have been quicker

As a Rook I might not be able to post pictures but I'll try...

Thanks!

Have done a few, 10 percent less time give or take.

Thanks

I've smoked a few SRF wagyu briskets. I'm not overly impressed. They're incredible but not worth 4 times the cost of Prime from Costco. They do cook quite a bit quicker than the prime because there's so much fat.

Can someone explain why more fat = shorter cook time?

thisguy05 said:

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Can someone explain why more fat = shorter cook time?

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Fats break down quicker making brisket tender/done faster.

We did a blind taste test of Prime, Wagyu and Angus, Choice and Select at the Brisket Camp and Prime came out on top (the link below said there was a tie but I think Prime was slightly ahead). They were all trimmed, seasoned and smoked identically. They difference was noticeable between Prime and Wagyu. A Texas Wagyu rancher there said approx 80% of their Wagyu would grade as Prime. Not sure if that's a universal metric or just their experience.

https://bbq.tamu.edu/2017/01/14/camp-brisket-2017-edition/

Edit: this article says 90% Wagyu are Prime. Also some other good info.

https://www.mychicagosteak.com/steak-university/2016/05/10/wagyu-kobe-beef-difference/

Any tips on how to get into brisket camp?

I'm also going to cook a prime to compare

agcrock2005 said:

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thisguy05 said:

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Can someone explain why more fat = shorter cook time?

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Fats break down quicker making brisket tender/done faster.

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I don't think this is the answer, because you still have to get to the right temp to break down the connective tissue to get a tender flat. Not sure the science behind a fattier brisket cooking faster. My guess would the the extra water in fat might do a better job of conducting heat maybe? Or maybe the higher fat content somehow gets you through the stall faster? I don't chart my temps so don't know how long the stall usually lasts on lower grade vs prime for my cooks.

Dalhousietrio said:

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Any tips on how to get into brisket camp?

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Be a member of Texas foodways ($75 a year) and be lucky when they do a raffle in August.

aggiebq03+ said:

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My experience is prime briskets cook a bit faster than lower grades, so I would think you'd see the same thing. I'd just plan for a cook time what you'd normally expect and just have an ice chest with some towels to hold it in case it finishes early.

We all want some pictures from before you trim and after you slice!

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I've cooked plenty of of them, I think they kind of taste more like a roast than a brisket. I prefer prime briskets from HEB. My buddy hits cook offs and he usually cooks several Wygu and several Prime and usually turns in the prime.. taste more like a brisket

Best way to get to know the difference is just cook them both at the same time.

when using a temp probe do you place in the flat or the point?

Dalhousietrio said:

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when using a temp probe do you place in the flat or the point?

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Thickest part of flat. And I start probing for tenderness every 15 mins or so after it hits 195. I also pull mine BEFORE the thickest part is tender because after resting (I do couple hours) it will be tender without drying out. Just my two cents. You definitely don't want to burn a $200 brisket!

Smoked a prime from HEB and a Wagyu from SRF. Both were excellent but I think the prime was just as good as the SRF. Both the same weight, wrapped in butcher paper at 165 till 195 over post oak. Rest for one hour.

Dalhousietrio said:

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Smoked a prime from HEB and a Wagyu from SRF. Both were excellent but I think the prime was just as good as the SRF. Both the same weight, wrapped in butcher paper at 165 till 195 over post oak. Rest for one hour.

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I've never had a brisket done at 195 in my life but I agree with you about the Prime being just as good as the Wagyu. I'll never buy a SRF wagyu again, but I'll definitely eat it if someone else is buying. Good primes are hard to beat.

aggiebq03+ said:

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agcrock2005 said:

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thisguy05 said:

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Can someone explain why more fat = shorter cook time?

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Fats break down quicker making brisket tender/done faster.

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I don't think this is the answer, because you still have to get to the right temp to break down the connective tissue to get a tender flat. Not sure the science behind a fattier brisket cooking faster. My guess would the the extra water in fat might do a better job of conducting heat maybe? Or maybe the higher fat content somehow gets you through the stall faster? I don't chart my temps so don't know how long the stall usually lasts on lower grade vs prime for my cooks.

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My theory is that the fat is more tender and evenly spread out on a wagyu and thus when it hits that magical 160-165* mark where the stall happens (the fat/moisture is melting, evaporating and cooling the meat not allowing it to progress higher in heat) the fat evaporates quicker as there are less big pockets of it. The wagyu maybe a fattier cut of meat, but it cooks like it is leaner due to the lack of bulky fat pockets.

I have cooked a few wagyu and IMO it is not any better than Prime. A Brisket needs 75 million things to go right every cook to come out perfect and I think part of that is a nice healthy stall.

Dalhousietrio said:

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Smoked a prime from HEB and a Wagyu from SRF. Both were excellent but I think the prime was just as good as the SRF. Both the same weight, wrapped in butcher paper at 165 till 195 over post oak. Rest for one hour.

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Yeah I usually shoot for 200-203 F for being done.. but cook them to your liking, those HEB prime are hard to beat, haven't smoked one in a while, this thread is making me want to smoke one, maybe this Saturday.. I cheat though, I use my Treagor... like an oven ..lol

I took them off at 195 thinking they would still cook a little longer and hit 200. They were both very tender but I think a little longer on the smoker would have made them a little better.