Watch this Before Smoking a Wagyu Brisket

Don't make the same mistake I made when smoking a wagyu brisket!

[BrutusMaximusAurelius]

I’ve just bought a wagyu brisket and now I’m on a wagyu brisket video spree because I don’t wanna screw it up haha. Thanks for the tip!

[ryanbramich]

Love the deep dives u do into cooking brisket. I had a similar result on a prime point. Thought it probed tender enough but after resting, it became tough. I have learned to let the point ride further to around 210° and where it feels like melted butter. I have become more consistent with flats but it can still be tough to nail that perfect doneness consistently. Keep up the great content!

[digitalazia]

Info that didn’t get in any other video, got my brisket dry and from your video I believe i can improve.... thanks alot

[velocity]

great video. exactly the information i was looking for. thanks.

[edisonareis]

As always an awesome video Steve ! Keep them coming

[seidel]

Just ordered me an American wagu brisket. Thanks for the tips. I usually do choice but have done a few primes. The primes are noticeably better than choice to me. Rest of the fam couldn’t tell.

[toms.]

Steve, I'm smoking my first SRF Wagyu brisket later this week for our 40th wedding anniversary and I appreciate this info. I've heard so much good about wagyu brisket, I went ahead and bought a 19 pounder. How crazy is that? My wife and I can't wait to savor the flavor. I'm using the trim to make a small batch of Philly Cheese Steak Brats. It's going to be stellar. Great video!

[dennist.]

I don't think it gets better than an A5 Japanese Wagyu Brisket. It's literally a god send. Of course, it's also quite pricey.

I'd suggest giving an Australian Wagyu Brisket BMS 8 or 9 a try. You can get one from Grand Western Steaks for about 350 (if I recall). Good for a special occasion! The BMS being 8 or 9 is perfect for brisket, the end result is incredible. Try it out and let me know what you think ;)

[burntman]

Thanks for the insight smoking my first one tonight

[mesa-the-aphophas]

Howdy and Namaskaram my friend! Would you recommend your patented long hold for one of these? I use that for my primes. I’ll get it to around 190 or so and hold for 16-20 hours at 150. Would you recommend a variant of this method for a Wagyu? Say get to 195-199 and then hold the same way? The wrap, aluminum pan and the normal way your method needs? Just curious if you have addressed yet for a Wagyu!

[gildoubrava]

Glad I watched this as I sold some blood and sweat to buy my first waguy brisket, hope I don't screw up.

[andyvaldez]

This played automatically while I wasn't looking... I thought it was CNET talking about the latest brisket wagyu. great vid btw, great tips but honestly I love crumbling brisket.. especially on smoked potato so I just cook the hell out of it. like 19, 20 hrs or so

[retiefgregorovich]

I smoked a wagyu brisket, then put it in a toaster oven overnight, maintaining 150F. Tender as can be.

[thomascampbell]

The point normally probes tender early. Even at 185 to 190. But the flat never does untill 200. Unless you pull at 190 and hold for ever

[blad]

So what was the temperature on the flat on your second brisket? Was it over 205

[docronhill]

Put it in cooler to rest for a couple hours

[mmmikem]

Very interesting!! I've never had much success with brisket, is the trick to hold it at that 205f internal temperature until it probes tender enough? Got one on the way for Xmas dinner!

[Crusader]

Do you remember what your probe temp was at the stall?

[dondiesel]

What blw wagu brisket I want b to try one

[shawnmorris]

What kind of rub did you use? Was it just spg? I’m smoking my for wagyu tomorrow and don’t know if I should just use spg or a premixed rub?