Hi All,
Cooked a few briskets in my time. I've just bagged a Wagyu Brisket (whole packer) for a special occasion and thought I'd run things by you good people as a sanity check.
The internet is awash with information of varying degrees when it comes to smoking wagyu brisket
As it's a special occasion I wouldn't want to mess this up, not to mention how much it cost. How do you competition cooks afford a wagyu [emoji44]
Whole packer brisket (Australian Wagyu)
Weight: 8.96kg/19.75 pounds (pre trimming)
Feeding Time: 6pm/18:00 (Tomorrow/Sunday)
WSM: 47cm/18.5" (Hoping the slab has amazing contortionist skills to fit)
Understand it's done when it's done, but as a rough guide.
Questions:
- Does the higher fat/marbling impact the cook?
- What time to get it in the smoker?
- What is the ideal temp (low & slow) for wagyu?
- When to pull ? I see as low as 180f and others a fair bit above 200f+
Thanks in advance
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