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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 utilizing Wagyu, and my group - isn't any exception.
It is not low-cost to purchase a Wagyu, coming in at around $5 per pound, however it is price it while you consider the quality of meat you'll get.
Most Wagyu briskets are available in between 15 - 20 lbs, and when you've got ever cooked an everyday beef brisket, then you should have no problems cooking Wagyu.
You inject and season the Wagyu the exact same way as a normal brisket... BUT the cooking time should be a little faster because of the excessive tenderness and fats marbling of the Wagyu.
It's best to look for an inside temp of 195 and it ought to be perfect.
You possibly can always sauce your brisket, but unlike pork... you want to stay away from the sweeter sauces - they'll clash with the meat taste. You really just need a simple dry rub of salt, pepper and garlic (just like you season a steak). In the event you inject your brisket (which I highly advocate), you wish to use a easy injection of Beef Base, Worcestershire Sauce, Soy Sauce and water.
These easy flavors will praise the meat without covering up the natural flavors.
In the event you cook a Waygu Beef Brisket, you're in for a real treat. It's a few of the finest brisket you can produce - the flavor, the tenderness and the over-all quality are unbeatable!
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