Is Wagyu Worth It? American Wagyu Texas Brisket vs Prime

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Chapters in this video:
0:00 Is Wagyu Brisket Worth It?
0:23 Wagyu Brisket vs Prime Brisket
1:23 Brisket Trimming
7:21 Texas Brisket Rub
10:01 Smoking the Briskets
12:00 Wrapping the Briskets
16:35 Resting the Briskets
19:20 Slicing the Briskets
20:15 Tasting - Is Wagyu Worth It?

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[ushipb]

Thanks for the comment about the different cook times based on the cut. That really was helpful.

[dustinsmedstad]

Love that you used multiple tasters without telling them which was which!

[paulbush]

I truly enjoyed this video.The music you play while cutting the brisket is GradeA "FOOD PORN" music. Appreciate the pro tips throughout the video. They really help out.

[pineknot]

Been watching your videos for a few years. Thanks. After years of trying wagyu and prime beef, here is how I buy my meat now: I like American Wagyu burgers and American Wagyu brisket. We never have a dried brisket with American Wagyu, and every one of our guests liked the Wagyu better. I have not bought a regular beef brisket in years. Of the chucks that we smoke, I like the American Wagyu a little more; they get done faster, but I still buy my fair share of prime chucks.. Now to Ribeyes: I prefer a good prime grade over American Wagyu or Japanese Wagyu.

[RTRFishing]

It’s nice to see the youth take an interest in BBQ! I was running that pit at 16 LOL. Love the channel! Keep it up!!

[HungryManKitchen]

I could understand from the looks that wagyu was gonna be better. Beautiful marbling!
I think in NL, really good quality wagyu is way more expensive (220 Euros per kilo) compared to other prime cuts!
Excellent video, loved how you ate those slices like candy 😊

[MrMorganca]

Another excellent video! Thanks for all the effort! Questions:

1). Do you orient the point or the flat towards the smoke box (and does it matter)?

2). Are there any special considerations if one is cooking on a BGE (I.e. you don’t own an offset smoker)?

[pwells]

great tips. I've never seen anyone wrap them in a towel but we spend all this time cooking low and slow it makes total sense to bring it back to temp low and slow.

[SigMendelsson]

Good video.

Just finished my first Wagyu brisket (Costco). I made a number of mistakes in the cook, but it still turned out to be the best brisket I've yet smoked. SO moist and flavorful, even though the temps rose above where I usually pull a brisket off - but I was going by feel more than temp. Rested it for four hours. Flat and point were spectacular. The long wrapped rest softened up the bark a bit - but I was concerned about dryness with the higher than I'm used to temps. Not sure if I really needed to rest that long.

Family and neighbors agreed that it was my best yet. At the very least, the Wagyu marbling makes it a FAR more forgiving brisket than even a very nice prime brisket. And the leftovers remain moist (still have the desired "pull" to the slices too).

My 12 pound Wagyu was about $120. Worth double the price? It all depends on how much forgiveness you're willing to pay for.

[YetisPlace]

I had never heard of wagyu until I saw a video Sauce Stache did a few months ago, on his channel. It isn’t sold where I live. What is the difference and why are they called different things? They look pretty similar.

[samacc]

This definitely give me more reason to finally pull the plug on a Wagyu brisket! Have you tried their gold?

[bigboricua]

Nothing better than waking up to the smell of brisket on a Saturday morning 🤣 they both look amazing delicious, I would also pay the extra money when doing a big piece of meat like a brisket because it’s something that you don’t cook it all the time and when you do you definitely want the better quality meat. Thanks for another awesome video buddy, like always I’m giving you 2 👍👍 ups again.

[ThingsToCook]

Great Cook off. Yeah wagyu is better but I'd have to agree with thomas to a certain extent, the point is always so tender that a more expensive cut wont matter to me. But yeah Id always choose wagyu if I could afford it. Great thorough video!

[kennethknotts]

Wise choice on the celery seed. Great video. Can’t wait for the tallow video.

[MrAlasVsCancer]

Amazing video .... mouth watering.... love each video

[leonzhang]

Well- where I am (Australia) a full blood MB9+ wagyu brisket (equivalent in quality to SRF gold) is 28 AUD per kg or 8.6 USD per pound. A5 wagyu is also half the price of anywhere else. The funny thing is the wagyu is only 50% more expensive than a normal brisket!

[graysonmorrow]

I crave this everyday now 😭 the best meat I’ve ever had

[SDSBBQs]

interesting...If only I could get a SRF Wagu Brisket, LOL. I have a suggestion as opposed to wrapping in a towel and putting briskets in coolers try putting them in a foil pan and allowing them to cool on the counter with the foil or paper tented for an hour. To me when you put any meat in a cooler you are continuing to cook it PAST the tenderness point and tent to overcook things.

[denbo]

Word on the street is that no famous TX BBQ join actually uses ONLY salt and pepper despite what they say. Lowerys is common.

[BrosGrimPunk]

Franklin would consider fat side down an immortal sin