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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 same 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 comparable to high quality meat because of the naturally enhanced taste, tenderness and juiciness. And because the Wagyu brisket has a lot marbling, it bastes the meat from the inside as it cooks.
Numerous cooks within the KCBS BBQ circuit have started using Wagyu, and my crew - is no exception.
It is not low-cost to buy a Wagyu, coming in at around $5 per pound, however it is value it once you consider the quality of meat you're going to get.
Most Wagyu briskets are available between 15 - 20 lbs, and when you've got ever cooked a daily beef brisket, then you shouldn't have any 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 as a result of 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'll be able to always sauce your brisket, however unlike pork... you want to keep away from the sweeter sauces - they will clash with the meat taste. You really just need a easy dry rub of salt, pepper and garlic (just like you season a steak). For those who inject your brisket (which I highly recommend), you want to use a easy injection of Beef Base, Worcestershire Sauce, Soy Sauce and water.
These simple flavors will praise the meat without covering up the natural flavors.
When you cook a Waygu Beef Brisket, you are in for a real treat. It is some of the greatest brisket you may produce - the flavour, the tenderness and the over-all quality are unbeatable!
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