Cooking Waygu Brisket First Time

Glenn,here is a thread we have had here that might start you.

Waygu

Most think its kinda tricky to do the first one at a comp.

Seems like most cook a little slower,finish a little lower-but check by running your skewer thru it.
Most like to keep their own flavor profile,so may inject to go with other they do.

Some cook a SRF prime and a waygu together and pick.

Some may cookup like a CAB as to finish temp.

Probably need to pay closer attention than a walmart select.

Are you doing this for practice, or for comp?

I feel that you don't need to cook the wagyu to as high a temp. I pull them off at 190, and leave them wrapped. The meat is so tender that it will pull apart too easily if you cook to a normal brisket temp.

It also seems that the wagyu will finish quickly on the end, so watch your temps closely. Don't go over.

RandyE

As Tom and Randy say, Wagyu cooked hot and fast will require undivided attention once past the 185o mark. Given the fact you're smoking Wagyu for the 1st time, in a competition, I'd suggest 250 and allow for the extra time. Post trim,you'll probably be dealing with 13# +/-. At 250, about an hour @ lb will get you to the finish line.

Good luck and let us know how it turns out.

Thanks for the info. This is not our first competition just our first cooking a Waygu that is why i'm looking for some info. We have been cooking our other briskets hot n fast, anyone else tried this instead of low n slow. Thanks again Glenn

Are you asking about hot cooked briskets we've cooked,or hot cooked waygu?

Where are you cooking these?Is it a requirement to hot cook?

Plenty of experienced cooks here that cook all ways.

I'm asking about hot cooked waygu briskets. I have cooked regular briskets hot n fast just wondering about waygu hot n fast. This will be our first competition using them. Thanks for all the input this is a great group and I love my FEC100.

You might try Googling Tuffy Stone...he's been known to cook Wagyu briskest.

I really can't help you out with the high heat Waygu cooking, but if it was me, I'd sure try one at home before competing with it.

I have been taught that a cook goes to a comp with advance prep work already done. I know the cost of wagyu is expensive, but I can assure you that I have done my share of practicing with comp meat and don't regret it.

I guess my one question is, what temp are you calling hot and fast?...thanks!

We are cooking at 350 for 2- 2 1/2hrs then pan & wrap continue at 300 until we reach internal temp of 195-200 when it gets tender. Have had great success with regular briskets doing this.

I have seen a couple of people do the hot and fast at comps. One guy got a 180 at one event.

I would not go blind into a comp without trying it at home once. The wagyu is just diffrent enough to make the timing off. I would not go as high on the final temp. And at that temp the carry over could be a factor.

The wagyu can end up fall apart tender. And will not score well. I have done about a half dozen wagyus, and placed well with them against some tough teams. Took a first then past fall, but it was a CAB. But it was a smaller comp, and the brisket was not as good as the wagyu had been.


RandyE

How were you cooking hot & fast or low & slow??

I go slow.

The guy who was cooking beside me at one was running 375 with his brsket. He had a blower on his fire, and he had flames shooting out everywhere.

RandyE

quote:

Originally posted by glenn watson:
We are cooking at 350 for 2- 2 1/2hrs then pan & wrap continue at 300 until we reach internal temp of 195-200 when it gets tender. Have had great success with regular briskets doing this.

Are you doing this with a FEC 100? What did you do for smoke?

Dave we are using a fec 100 will smoke at 180 for about 1 1/2 hrs to try and get some amoke in then jump to 350. What are your thoughts?

I think the 180 for 1 1/2 defeats the primary texture reason for hot & fast.
You want to tighten the outer edges with quick thermal velocity while smoke penetrates at the same time.

Not sure I'm right about this. I may try a run at like 275-300 with a tube smoker inside or maybe a mojobrick. I have found that a chunk of wood on the side of firepot at that the wood with the firepot running that high will trip the high limit sensor. I don't think a mojo will do that because its just a huge pellet.

Dave
Thanks for the response I don't have time to get a smoker for this weekends competition. We do have a stumps cooker that we use wook chips with for smoke so maybe I will have to use it. The only problem is I love theway the fec100 cooks everything!! Thanks again for everyones help will post how we make out.

I was wondering if anyone has ever tried to sear the outside of the brisket on a large griddle prior to smoking? I've seen folks do this with roasts in kitchens. Didn't know if the sear would be worth it or not. I can't imagine what it would do the thick rub I usually put on.

Well just want to let everyone know we had a 5th place finish with our waygu brisket yesterday at the FBA competition in Apopka Fl. Want to thank everyone on here for their help with our first time cooking one. Now we need to our pork catagorys to get our scores up. Thanks again for everyones help. Great to finally get a top 5 walk. Glenn

@ Glen - Congrats on your 5th place brisket call. I saw that Jack's Old South took G.C. You went up against some fine cooks.

@ ChamplainBill - Salt Lick BBQ (very well known for their brisket here in TX) uses a large, open floor pit to sear brisket prior to smoking. It was featured on Man vs Food (YouTube). Adam wahatshisname claimed it as being the best brisket he's ever tasted.

I'm participating in a brisket-rib throw-down in a few weeks and plan to give the sear method a try. Will let you know the results.

Congrats on the placement in Apopka.Wintertime and there are good cooks in the area.That was a list of the "usual suspects".

Wow. Thanks. and congrads