I'm smoking a 12 lb packer Wagyu brisket tomorrow morning. This is my first time doing Wagyu so I was just wondering if I should approach it differently than regular Prime? For example, I read that it finishes quicker and should be pulled around 185-190 (or whenever it passes the doneness test!). I normally wrap my prime briskets at stall, but should I even bother wrapping a Wagyu? Any tips would be much appreciated!
Wow, wish I could help but I've never done prime or wagyu. I envy you! Please report back!
From my experience wagyu and prime do finish a bit faster than choice. Not a big difference in cooking time between wagyu and prime,
i don’t think the magic 203 degrees necessarily applies. Go by feel. Your probe will tell you when its done.
Winslow I replied to your PM but will paste a copy here. I smoked one for July 4th and it was well received...from Snake River Farms. I season with Kosher Salt and course ground black pepper. I wouldn't use an injection for Wagyu. You can paint the surfaces (post trimming) with Worcestershire just before seasoning. I like 235 o for Waygu and that usually works out to just over an hour @ pound cook time. You can wrap at stall if you need to speed things up a bit. If you do, I suggest peach paper over foil. Personally, I just leave it be. Don't think I've ever had a brisket, Wagyu, Prime or otherwise finished at 190. I use a wooden skewer to probe test around 195 internal (on flat...point always feels done due to high fat content) When I can go easy in and out thru the flat, it's done. Typically around 202 - 205. My last one was done at 202. Rest it for at least an hour...peach paper, towel, cooler. Let me know how it works out.
I've done a few of these and will add on to what MaxQ's thoughts are. Not all wagyu's are made the same, some of them have more bloodline to them, have been feed a different feed regiment, etc. Because of these factors there can be 10* difference in finish temp. You will find that times will be close to what you have done with your prime briskets.
Like Chris said, I've never had a brisket done at 190* in my life, but I too cook a little hotter than 225*, so that will factor into your finial temp.
Thanks everyone! At the last minute my butcher called me and said the Wagyu was a no-go because it "didn't meet their quality standards." They should have another one coming next week so will definitely take all your great advice into account. Thanks!