When it jiggles like jello it’s done
Inspiration Delivered for Weise Farms Wagyu beef BBQ Brisket.
This is Texas.
In Texas, everyone loves a good BBQ brisket. And if you want to jump up your BBQ game to a whole new level, try Wagyu brisket. It’s the brisket of choice for many BBQ competition teams.
According to my daughter, Whitney Faske, “Trim off the bottom of the brisket really well. There should be no fat on the bottom, and get the top layer as thin as you can. Indirect heat is key, with clean smoke. When it jiggles like jello it’s done” Whitney loves the art of low & slow BBQing, and is part of a cookoff team at the Lee County Fair each May. Whitney advises that cooking times for Wagyu brisket are much shorter than regular briskets.
Wagyu brisket is prepared just like any other brisket, with dry rub the night before, allowing those seasonings to pull in. When the brisket goes on the pit, you want to cook it over indirect heat. After the brisket reaches an internal temperature of 175, wrap the brisket in butcher paper or foil for about an hour in the pit until the internal temperature reaches 185.
Shorter cooking times are actually necessary with Wagyu because of the marbling and inter-muscular fat, as it basically cooks itself from the inside out.
Tim and I did our first Wagyu brisket on our Big Joe Kamado all night long, low and slow. We wrapped it in the morning, and rested it for 3 hours. When we tried to cut it, it fell apart. It was delicious, but since our goal was not to serve “pulled beef” we knew there was room for improvement.
Special occasions are a great excuse to BBQ. One of my co-workers, Andy Behlen, volunteered to BBQ one of our Wagyu briskets for The Fayette County Record 101 Birthday party. He reduced the cooking time, but even so, it was hard to slice without falling apart. No one complained because it was awesome. And not one piece was left.
Last week, Tim and I were honored to use one of our Wagyu briskets at a housewarming party for our cousins, Lorie & Doug Lehmann. Doug put the brisket on his Traeger grill. It was tender, juicy and delicious, and it didn’t fall apart.
Doug said “The best advice I have is to cook it the same as any other brisket. I use dry seasoning, some seasoned salt, regular salt, black pepper, chili powder, paprika, and garlic. Let it absorb for at least 12 hours. I cooked the brisket for 1 hour at 300 degrees then at 275 for 5 hours or until internal temp reached 175. Wrap in foil or butcher paper for a minimum of 1 hour while resting in a warm area of the pit or in the oven.”
Let us know how you do Wagyu beef brisket. We’d love to hear any tips and tricks you have learned along the way. Be sure to leave us a comment and thank you for reading our blog.
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