Wagyu Brisket Overnight Cook

[bobissmokin]

Stumbled upon 16 lb Imperial American wagyu brisket deal at Costco. Planning overnight cook at 195 (7-8 hours), wrap in the morning, another 7-8 hours at 250 to reach 200+ internal. Rest 2-4 hours. Fingers crossed. Last brisket turned out great but flat was dry. Thinking wagyu may not dry out as much. Any tips for more moist and floppier flat slices? I've never injected a brisket. Would that help? Thanks!

 

[jaykav]

I wish i saw this post tomorrow i want pics already, good luck.

 

[Cowboy1955]

225 degrees until you reach internal temperature of 165 degrees then wrap it and pull it around 203 degrees
Let it rest in a ice chest for an hour then slice and serve
I also put a cheap foil pan under it and a large can of water or apple juice in it
Hopefully this helps you

 

[bobissmokin]

225 degrees until you reach internal temperature of 165 degrees then wrap it and pull it around 203 degrees
Let it rest in a ice chest for an hour then slice and serve
I also put a cheap foil pan under it and a large can of water or apple juice in it
Hopefully this helps you

Thanks!

 

[Cowboy1955]

Thanks!

You’re welcome
Please post pictures
I’d like to see the finished product

 

[Shreecaterers]

Smoke at 225°F (107°C) for 12 to 16 hours or until internal temperature reaches 195-205°F (90-96°C). I hope this helps

 

[bobissmokin]

You’re welcome
Please post pictures
I’d like to see the finished product

will do

 

[bobissmokin]

Smoke at 225°F (107°C) for 12 to 16 hours or until internal temperature reaches 195-205°F (90-96°C). I hope this helps

Thanks!

 

[hollrusl]

Never worked with wagyu, but I would handle it the same way I have any other. I inject with beef broth. I keep a foil pan underneath to capture any drippings coming off to allow those vapors to continue adding moisture. Smoke at 225 until it stalls, warp and continue until I like the feel of it.

 

[bobissmokin]

Never worked with wagyu, but I would handle it the same way I have any other. I inject with beef broth. I keep a foil pan underneath to capture any drippings coming off to allow those vapors to continue adding moisture. Smoke at 225 until it stalls, warp and continue until I like the feel of it.

Cool! Thanks!

 

[bobissmokin]

I ended up injecting beef stock in the flat. Put brisket on at 8pm at 195. Internal temp at 6am was 170. Wrapped it, bumped to 250 and took it to 203 internal. Pulled and rested 2 hours. Moist. Tender. Deelicious! I really don't know if injecting moistened up the flat or if wagyu marbling did it. Something worked! Good brisket! Big Fun!