For you guys that have cooked a wagyu brisket in comps....what temp did you shoot for? I got one from Snake River Farms for a contest on the 13th. I've heard two different stories: 1 person said they won the brisket catagory and cooked to 200 and another said cook only to about 175. Any thought??
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Ordered a Wagyu Brisket
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From the folks i know who use em in comps...
You need to cook em till probe tender and let em rest a good bit
Seems from what i have gathered the internal-marbling is so much greater then say CAB that they really benefit from a long rest....
As mentioned earlier the variety of wagyu/kobe and the actual piece matters alot too........Last edited by ALX; 08-05-2010, 01:39 PM.
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Because they have such a high fat content....will they cook faster?
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Wow, one of these would be interesting. Ive only ever heard of very quick, (or None at all) cooking. That being said, Ive only ever dealt with "steak" cuts, never a brisket. So much fat, almost melts in your hand. Would love to try one some day, to see how other cut, being smoked would taste.GOSM
Sausagemaker's Country Smokehouse
Charcoal Grill
Stainless Steel Gas Grill (for when I'm really lazy)
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