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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

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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I would think that the higher fat/marbling would add time, as for temps I go for probe tender and rest. I would be concerned about air flow in your smoker if it's to big.

What are you using for a smoker?

It seems probe tender over 210 degrees in most cases. Start checking at 203 and then every 20 min from there.

You can always hold a brisket for several hours in a cooler. What this means is always plan for the buffer so if you need that time to get it done you can still eat by 6. If it gets done early just hold it.

I cook brisket at 275-300 so I can cook that packer in 12 hrs or less. If you do low and slow the stall will be longer as it renders fat.


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18 pounds is going to be tough to cram in the 18 wsm.  Wedge it between the grate handles and use something to bow the the middle.  I've done up to 15 on a 18 wsm. 

If you've had good success cooking tender brisket, I wouldn't change your approach too much.   Stick with what you know works.  I would probably go lighter on the seasoning to let the beef flavor shine.

Save all your trimmings!

Good luck.  Take pictures!


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I've cooked many Australian A9 briskets. With the higher fat marbling 275-300 is perfect cooking temp to help render the fat. Cook till it's probe tender which with wagyu is almost always 205-210 ish. As far as how long it takes depends. If you wrap it after your bark is formed then it'll greatly shorten the cook. If you plan on not wrapping it could take a lot longer. Keep in mind you want to let it rest for 2-3 hours. Lots of people say 1 hour but 2-3 hours makes for a better end result.


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Quote from: 1911Ron on September 05, 2020, 05:12:57 AM
I would think that the higher fat/marbling would add time, as for temps I go for probe tender and rest. I would be concerned about air flow in your smoker if it's to big.

After unpacking I don't think I've trimmed a brisket more, there was a ridiculous amount of hard fat (at a guess 2 kg+ maybe more)

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Quote from: Mikeyd on September 05, 2020, 05:40:42 AM
What are you using for a smoker?

It seems probe tender over 210 degrees in most cases. Start checking at 203 and then every 20 min from there.

You can always hold a brisket for several hours in a cooler. What this means is always plan for the buffer so if you need that time to get it done you can still eat by 6. If it gets done early just hold it.

I cook brisket at 275-300 so I can cook that packer in 12 hrs or less. If you do low and slow the stall will be longer as it renders fat.


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I'm guessing I could always up the temp if I'm lagging behind ?

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Quote from: michaelmilitello on September 05, 2020, 06:06:41 AM
18 pounds is going to be tough to cram in the 18 wsm.  Wedge it between the grate handles and use something to bow the the middle.  I've done up to 15 on a 18 wsm. 

If you've had good success cooking tender brisket, I wouldn't change your approach too much.   Stick with what you know works.  I would probably go lighter on the seasoning to let the beef flavor shine.

Save all your trimmings!

Good luck.  Take pictures!


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What do you guys do with trimmings out of curiosity?

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@Shanks Kop
I save trim for making sausage.

Check out Harry Soo on YouTube. He's a pretty good brisket resource in my opinion.


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Quote from: AZ2FL on September 05, 2020, 04:17:54 PM
@Shanks Kop
I save trim for making sausage.

Good to freeze the trimmings I'm assuming?

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Quote from: kettlebb on September 05, 2020, 04:41:12 PM
Check out Harry Soo on YouTube. He's a pretty good brisket resource in my opinion.


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Cooking Brisket I'm pretty well versed, it was more the Wagyu nuances if any

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Quote from: Shanks Kop on September 05, 2020, 08:09:37 PM

Quote from: AZ2FL on September 05, 2020, 04:17:54 PM
@Shanks Kop
I save trim for making sausage.

Good to freeze the trimmings I'm assuming?

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Brisket trim freezes well, I vacuum seal mine.

Quote from: Shanks Kop on September 05, 2020, 08:10:47 PM

Quote from: kettlebb on September 05, 2020, 04:41:12 PM
Check out Harry Soo on YouTube. He's a pretty good brisket resource in my opinion.


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Cooking Brisket I'm pretty well versed, it was more the Wagyu nuances if any

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Right on. I think I saw a video or two of him doing wagyu brisket also. I couldn't believe the quality of beef myself. I'm too cheap to buy wagyu beef at this point in my life. Please share pics of your cook when you can.


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