A brisket non the less even if it is wagyu. When you make a brisket you put a ton of seasoning for bark on a brisket. Better taste. Also Gugu is overrated lol.
Love your content, but I am pretty sure the whole injection-for-moisture theory has been debunked many times over. Slow-cooked meat doesn't retain any of that liquid. It's a fine way to add flavor to cheap meat, but certainly not necessary for a wagyu brisket.
Actually, injecting does retain some water (assuming salt is present in the injection), but no more than you would get from brining and you do experience diminishing returns over longer cooks.
Hi, Tom. Great video! We have smoked a good many briskets on our Traeger, but this year My Nephew gave us an Australian Wagyu for Christmas. Since we had not had a Wagyu before, wanted to make sure we used the proper methodology of smoking this finer beef. We did learn from this video and appreciate it. Thanks, and have a Merry Christmas!
This is an American Wagyu Brisket. If I’m not mistaken it means that a wagyu is crossed with a black angus. The end product is American Wagyu. I’ve smoked these a couple off times and while there is a heavy fat content etc...there is also the black angus part too. I didn’t inject one time and it was not as juicy as it could have been. I think thats because of it being 1/2 angus. I have one on the smoker today and i injected it with beef broth and Worcestershire. The seasoning is salt, pepper and garlic. And I turned the point toward the stack like he did. In the past i did not do that. So here goes.....
Really appreciate that you guys go through what I would call some "butchering knowledge & process" because I really didn't become a cook, especially not a decent one until I became a butcher and my perspective on food changed drastically.
We just uploaded a video on kosher smoked brisket. I have always wanted to taste a kosher wagyu. I have been watching your videos, Chef Tom, for two years and your work is amazing and an inspiration. Thank you.
Graded Japanese Wagyu, absolutely, but the price KC cattle company is charging is roughly $11 per pound for an American Wagyu brisket. Pricey, but not unreasonable.
The KC Cattle Co. has great product and in my experience it has been worth the price. They have been sold out of briskets for a couple of months, so I don’t really understand the timing of this video.
Gotta love the Hank Hill’s in the comment section... “my pappy said yer nevr do dat... just salt and pepa....”. He’s a certified chef... that specializes in BBQ... specifically smoking... and has one of the go-to youtube channels in regards to smoking... but here we are, talking shit. People are annoying.
Or, alternatively, you have no idea what Wagyu is, because an injection takes away from the unique Wagyu flavor. Why spend $8-15 per lb on Wagyu brisket and not actually taste it? You can spend 1/5th that amout and still have normal, but great brisket.
Great cook! I hope Mad Scientist BBq sees this video. He spent $1000 on a Japanese brisket and cooked it just like any other brisket without realizing that it doesn't take nearly as long as a regular brisket to render, since the fat isn't the same. No need to wrap or cook for 10+ hours.
ok so that video allthingsbbq literally threw away the point, which is the piece of meat you make burnt ends from. My opinion goes lower and lower. Alexander, just search on YT for burnt ends and you'll find how they are supposed to be made. This guy has the idea th-cam.com/video/FVOh8430oCs/w-d-xo.html
@@user-qk9yi6ro4s Wagyu is a brand name, which is why we can't call it that here. But doesn't make the cow not exactly the same quality. Check your store shelf next time for Mayonaise and all the knockoffs next to it....
@@jemarcoballard6911 Yes just like Angus is an American cow. And we have bred a hybrid that we can't call Wagyu even though it looks exactly like Wagyu and is raised exactly like Wagyu because that name is trademarked. Thus the mayonnaise analogy.
Hey Tom, I am from the Netherlands and traditionally we do not have a bbq culture. However we have a century old tradition of hotsmoking various kinds of fish, usually smoked on a mix of oak and beech. The fish is cleaned and then brined for a couple of hours and after that it is hung in the smokehouse (or old oildrum upright smokers) with open doors to dry a bit. Then the doors close and the heat and smoke rises and usually in an hour or 2 the fish is ready. Mosy popular here are smoked mackerel, smoked flatfish (like Dab, flounder etc.), smoked herring and, my absolute favorite, smoked eel. The fat content in the eel makes for very soft dellicate bite which just melts in the mouth. I woud love to see you do a Dutch/northernEuropean style fish smoking video. There are lots of vids on it on youtube but not yet in a bbq setting. Greatjob and love the show!
Thanks for the ideas! Chef Britt just did a smoked eel video, different than the process you're suggesting but check it out: th-cam.com/video/lsUGnMWqONM/w-d-xo.html
chef Tom,learned something from video>I had smoked a 6.4lb packer from a mail order farm,took 91/2 hours 225deg didn't rap or inject,fat side up.After watching video I should have injected flat(wasn't juicy enough)the point was awesome
For the smaller packers and flats, definitely inject if you fear it drying out. I generally go for the 16+ pound packers and haven't had many issues with retention of juices without injecting (wrapping at ~175 of course).
I told myself I’m not buying any more meat this month and now i see a YT notification by Chef Tom. I’ll be back *opens new browser page to check out Wagyu brisket*
ON my neighbors farm, they have raised prime wagyu for 15 years and we joined the cult back then. We bought and were gifted with every cut you can imagine. It was cool for a couple months. Long story/short...Black/Red angus is king if properly raised. Wagyu=no more.
Awesome video that looks absolutely amazing. I just thought of an idea for another video if you ever want to do in the future? a 30-minute rest versus a multi-hour rest to see if there's really any difference kind of like one of those comparison videos like you did with the spritzing
@RockNRollin HoneyBadger I concur. Franklin took a cheap smoker to task with his PBS series. I'd also suggest his brisket camp video from Texas A&M. However, I can watch Tom trim roasts all day, he's a lot less clinical -so to speak- than Franklin; that and Tom does more than just straight up Texas BBQ.
@RockNRollin HoneyBadger Forgot to include Britt. I've yet to venture back into ATBBQ's Red, White and Que series they did with Britt and Tom, but it's on my list for next week.
The higher the grade of the beef the less need to inject or wrap. Wrapping a brisket was originally to cook it a bit faster (whether its with foil or paper). I've always recommend getting the highest grade you can. In Texas we keep it simple with salt and pepper. I would love to someday do a Waygu brisket, but for now I use only prime [from Costco @ $2.89 lb].
Can you talk about high altitude smoking. I live at 7200 ft and would like to know about the process for that with temp and time and what degrees to use.
Always wanted to marinade in my favorite steak marinade. Then pat dry and cover in a rub heavy with salt pepper and garlic. Think it will turn out awesome. Best part the marinade and rub are local to me
To give a little more info to everyone, this is American Wagyu. It's not completely a Japanese breed. It's crossbred with Angus. Not near as expensive as Japanese Wagyu so more attainable for us cheap guys. Don't be afraid try it. I'm a butcher and get it often.
Tom, awesome video brother! I’d like you to start a new series called ASMR Tom, so I can play that next to my brisket... I’m sure that would help them bark up and a nice smoke Ring!
Hey Tom, Is there some reason you don't separate the flat from the point during the cook? It seems to me that if you did that, each piece could be cooked to exactly the right internal temperature with no chance of over-cooking the flat. Or am I missing something? Great video, btw. And I made your Carolina-style pork shoulder this past weekend. Unbelievably good. Thanks!
Sometimes people do but it doesn't make too much of a difference in the end in my experience. With a really large brisket I typically will because it cooks faster.
@@allthingsbbq I cooked a 4 lb waygu in the oven for 2 hours at 250. I was aiming for 4 hours. It was so chewy I was soo sad. :( I wrapped it in aluminum foil maybe, that's where i went wrong)
To be honest it looked more on the dryer side considering it’s wagyu. Not to discredit Tom, like he said it just depends on what you’re going for, but if I were to do it, I think I’d wrap it after it gets the color I’m looking for and finish off to 200
Guga is crying right now seeing how much seasoning he put on a wagyu
ty Wins nah foo he a better cook then most of these shit cookers come back when you can cook like him 😂
A brisket non the less even if it is wagyu. When you make a brisket you put a ton of seasoning for bark on a brisket. Better taste. Also Gugu is overrated lol.
Shit salt and pepper ain’t a damn seasoning
@Jackei Jann it’s a given. Salt and pepper on everything meat related.
You think guga will make a video where he takes butter and seasons it with butter and then pan fried it with butter?
GUGA-Sama right now: Respect, Son. Respect The Beef
"Because this is a wagyu Im going to keep the seasoning nice and simple..."
If you know, you know...
"I know it doesn't look good right now, but watch this."
Agreed. I can't imagine it needed injecting either.
@@odysseus2k1 literally just watched that
If Guga sees you throwing away that fat...
Glad I’m not the only one thinking that 😂
who?
James Miller Guga Foods and SVE
I see guga created some self entitled group of pseudo meat specialists that actually never seen a wagyu outside of his youtube channel.
Vivinski 7 no... that is just how he does it.
Guga: left the chat
Do not throw away the fat
I read that with guga's voice lol
yLowz-_ Same!😂 bruh Guga is the goat no cap
And do what with it? If your not gonna make burgers than it doesnt matter
Fuck Guga
Chef Tom 🙌 been watching these videos what seems like for years now. Awesome work chef! Keep the videos coming!
“I just wanna... I can’t.” Great restraint there Tom! Looks so good
Love your content, but I am pretty sure the whole injection-for-moisture theory has been debunked many times over. Slow-cooked meat doesn't retain any of that liquid. It's a fine way to add flavor to cheap meat, but certainly not necessary for a wagyu brisket.
I second that!
I mean, you're welcome to make a youtube video showing how you would cook it
Actually, injecting does retain some water (assuming salt is present in the injection), but no more than you would get from brining and you do experience diminishing returns over longer cooks.
@@joshuafurman612 That's a great idea!
Hi, Tom. Great video! We have smoked a good many briskets on our Traeger, but this year My Nephew gave us an Australian Wagyu for Christmas. Since we had not had a Wagyu before, wanted to make sure we used the proper methodology of smoking this finer beef. We did learn from this video and appreciate it. Thanks, and have a Merry Christmas!
I love ‘ just making this baby a little more aerodynamic ‘! Great video !
Thank You Master Chef Tom.For this recipe it is Spot On.Dang I just ate and now Iam Hungry again.Thank You Tom.👍👍👍👍👍👍👍👍👍😎
Great video! Love the technique. Very informative. Keep up the great videos.
This is an American Wagyu Brisket. If I’m not mistaken it means that a wagyu is crossed with a black angus. The end product is American Wagyu. I’ve smoked these a couple off times and while there is a heavy fat content etc...there is also the black angus part too. I didn’t inject one time and it was not as juicy as it could have been. I think thats because of it being 1/2 angus. I have one on the smoker today and i injected it with beef broth and Worcestershire. The seasoning is salt, pepper and garlic. And I turned the point toward the stack like he did. In the past i did not do that. So here goes.....
Amazing, keep the good vibes chef T and Brit too.. y'all both awesome peoples 🙏🏼✊🏼💯
Heavenly! Great Cook Tom!
Looks great You go Chef Tom. Can almost taste it
As always, Tom, great video! It's really nice watching someone who knows what they are doing. Thank you!
Holy crap. I didn't think I'd hear about KC Cattle Company on here. Two months ago I smoked a 12-lb packer from their farm. Really good beef.
Really appreciate that you guys go through what I would call some "butchering knowledge & process" because I really didn't become a cook, especially not a decent one until I became a butcher and my perspective on food changed drastically.
Lost me when you started injecting the beef
Seriously!!!! WTF!!!!
You cheapen the wagyu when you inject the bullshit juice, great piece of meat deserves respect.
We just uploaded a video on kosher smoked brisket. I have always wanted to taste a kosher wagyu. I have been watching your videos, Chef Tom, for two years and your work is amazing and an inspiration. Thank you.
If only wagyu didn’t cost 9 billion dollars
I read that in Dr. Evil's voice lol
Graded Japanese Wagyu, absolutely, but the price KC cattle company is charging is roughly $11 per pound for an American Wagyu brisket. Pricey, but not unreasonable.
The KC Cattle Co. has great product and in my experience it has been worth the price. They have been sold out of briskets for a couple of months, so I don’t really understand the timing of this video.
Dude wtf your crazy! More like 10 billion 😏
Sakura Wyagu in Ohio locally is $5-8/lb and doesn't need injection.
Another excellent video by Chef Tom .....
You really injected a wagyu brisket? Cmon...
gotta sell product ;)
I was thinking the same thing 🤔
L h yes and it will taste better than anything you ever make
Gotta love the Hank Hill’s in the comment section... “my pappy said yer nevr do dat... just salt and pepa....”. He’s a certified chef... that specializes in BBQ... specifically smoking... and has one of the go-to youtube channels in regards to smoking... but here we are, talking shit. People are annoying.
Or, alternatively, you have no idea what Wagyu is, because an injection takes away from the unique Wagyu flavor. Why spend $8-15 per lb on Wagyu brisket and not actually taste it? You can spend 1/5th that amout and still have normal, but great brisket.
I always whisper encouragement through the door.
This is some aerodynamic brisket
Lol, whisper encouragement 😅 through the door :)
8:59 “Whisper encouragement” 😂
KC cattle co nice! I just started ordering from them a couple of weeks ago. Impressed with them so far.
Good to hear!
Nice work as always.
Thank you for the tip on injecting the brisket! Great vid sir.
Great cook! I hope Mad Scientist BBq sees this video. He spent $1000 on a Japanese brisket and cooked it just like any other brisket without realizing that it doesn't take nearly as long as a regular brisket to render, since the fat isn't the same. No need to wrap or cook for 10+ hours.
Omg I want brisket now. Good job
I’m a first time brisket griller. Can you give a lesson on doing burnt ends on a brisket? Thank you
Here ya go!
www.atbbq.com/thesauce/kansas-city-brisket-burnt-ends/
ok so that video allthingsbbq literally threw away the point, which is the piece of meat you make burnt ends from. My opinion goes lower and lower. Alexander, just search on YT for burnt ends and you'll find how they are supposed to be made. This guy has the idea th-cam.com/video/FVOh8430oCs/w-d-xo.html
@@allthingsbbq tomorrow i will be smoking also my first brisket 🤠
The whole point of paying for wagyu is the extra fat throughout. You even said you don’t inject the point because of the fat content...
its american wagyu, not japanese wagyu
@@user-qk9yi6ro4s Wagyu is a brand name, which is why we can't call it that here. But doesn't make the cow not exactly the same quality. Check your store shelf next time for Mayonaise and all the knockoffs next to it....
@@goofsaddggkle7351 wagyu is just a Japanese cow
@@jemarcoballard6911 Yes just like Angus is an American cow. And we have bred a hybrid that we can't call Wagyu even though it looks exactly like Wagyu and is raised exactly like Wagyu because that name is trademarked. Thus the mayonnaise analogy.
Hey Tom,
I am from the Netherlands and traditionally we do not have a bbq culture. However we have a century old tradition of hotsmoking various kinds of fish, usually smoked on a mix of oak and beech. The fish is cleaned and then brined for a couple of hours and after that it is hung in the smokehouse (or old oildrum upright smokers) with open doors to dry a bit. Then the doors close and the heat and smoke rises and usually in an hour or 2 the fish is ready. Mosy popular here are smoked mackerel, smoked flatfish (like Dab, flounder etc.), smoked herring and, my absolute favorite, smoked eel. The fat content in the eel makes for very soft dellicate bite which just melts in the mouth.
I woud love to see you do a Dutch/northernEuropean style fish smoking video. There are lots of vids on it on youtube but not yet in a bbq setting.
Greatjob and love the show!
That sounds very good. I hope he will do one or even more.
From Missouri USA.
Thanks for the ideas! Chef Britt just did a smoked eel video, different than the process you're suggesting but check it out: th-cam.com/video/lsUGnMWqONM/w-d-xo.html
chef Tom,learned something from video>I had smoked a 6.4lb packer from a mail order farm,took 91/2 hours 225deg didn't rap or inject,fat side up.After watching video I should have injected flat(wasn't juicy enough)the point was awesome
For the smaller packers and flats, definitely inject if you fear it drying out. I generally go for the 16+ pound packers and haven't had many issues with retention of juices without injecting (wrapping at ~175 of course).
Its almost supper time and its torture to watch this. Another great cook from Chef Tom! Beefy, tender, succulent. what else could you want.
I literally just bought an 8-9lb brisket from KC Cattle Co this weekend. I am so scared and anxious to cook it. It's absolutely gorgeous.
Why am I watching this at 3:30 am with only stale bread in the fridge?
Why is your bread in the fridge
Josh Hoover because it I stale so he wants it to last longer lol, poor people know this trick.
Bread and beans
I legit flinched from the juice flying out from the injection
Great video. Thank you!
You’re the man Chef Tom!!! 👍👊🇺🇸
10:15 boy stop stabbing that thing!
I told myself I’m not buying any more meat this month and now i see a YT notification by Chef Tom. I’ll be back *opens new browser page to check out Wagyu brisket*
Mahahahaha!!!
allthingsbbq they’ve run out of the Briskets on their website. Guess I’ll check back later 😃
@@Jay_Ayo there's been a run on wagyu brisket thanks to chef tom
great video learned alot !!!
What should I say: great, amazing and mouthwatering looking brisket 👍👍👍
I enjoy the bark for that reason I don't rap till the cook is over.
Brisket love matters
I just smoked a Snake River Farms Wagyu Tri Tip and now I have to order one of these bad boys too. 🤘😁🤘
did you do a vid on the Tri Tip?i am very curious bout SRF Tri Tip since i already know the brisket is great
BushiBato I should have. But it was amazing! I used Meat Church Gospel rub and Kosmos SPG on it.
BA video! The entire Cattleman’s line is awesome
right?!?
ON my neighbors farm, they have raised prime wagyu for 15 years and we joined the cult back then. We bought and were gifted with every cut you can imagine. It was cool for a couple months. Long story/short...Black/Red angus is king if properly raised. Wagyu=no more.
Love that no - wrap bark.
Awesome video that looks absolutely amazing.
I just thought of an idea for another video if you ever want to do in the future? a 30-minute rest versus a multi-hour rest to see if there's really any difference kind of like one of those comparison videos like you did with the spritzing
I've managed BBQ and steakhouses my entire life. Trust me when I say, that this is absolutely fantastic. You gained subscriber. Keep up the good work!
"The Brisket Whisperer," I can see a movie coming
RockNRollin HoneyBadger Aaron has a deal with the devil. There’s just no other way his brisket can be so good!
@RockNRollin HoneyBadger I concur. Franklin took a cheap smoker to task with his PBS series. I'd also suggest his brisket camp video from Texas A&M. However, I can watch Tom trim roasts all day, he's a lot less clinical -so to speak- than Franklin; that and Tom does more than just straight up Texas BBQ.
@RockNRollin HoneyBadger Forgot to include Britt. I've yet to venture back into ATBBQ's Red, White and Que series they did with Britt and Tom, but it's on my list for next week.
The higher the grade of the beef the less need to inject or wrap. Wrapping a brisket was originally to cook it a bit faster (whether its with foil or paper). I've always recommend getting the highest grade you can. In Texas we keep it simple with salt and pepper. I would love to someday do a Waygu brisket, but for now I use only prime [from Costco @ $2.89 lb].
I love your videos... you are an excellent chief
Guys do whatever you want to do with your brisket...this is an awesome video btw
Tom you really don’t need to inject a Wagyu Brisket at all, I’ve cooked 2 of them and they were both amazing.
Wow... Just wow
Can you talk about high altitude smoking. I live at 7200 ft and would like to know about the process for that with temp and time and what degrees to use.
How was the smokiness, im asking as pellets are renowned for less intense smoke flavour. Also can I ask what brand you used?
You lost me at injection in the Wagyu... Still a fan and all, but really, what's the point of buying Wagyu and then ruining that Wagyu flavor?
Always wanted to marinade in my favorite steak marinade. Then pat dry and cover in a rub heavy with salt pepper and garlic. Think it will turn out awesome. Best part the marinade and rub are local to me
Since I’m fasting right now this is a great breakfast haha.
The Insufferable Tool you should see my Traeger daily. I do keto when I eat my meal
There is nothing better than slow smoked brisket. Fight me 💪😷👊
If that wasn’t the greatest display of willpower ever... not taking a chunk out of it before you wrapped it to rest🤣
Thank you Tom 👍🏼
Good work Chef 👨🍳
💥Fanfreakingtastic job Tom!💥 I'm going to give this a shot! #yoder🤘
Love it. You always have the coolest gear
To give a little more info to everyone, this is American Wagyu. It's not completely a Japanese breed. It's crossbred with Angus. Not near as expensive as Japanese Wagyu so more attainable for us cheap guys. Don't be afraid try it. I'm a butcher and get it often.
Thanks for that info. 😉
I bet you “get it” often...you ol dog you.😉
I love smoking up some meat but when I can’t I love watching your videos. It makes me hungry so I can choke down something cheap and not as tasty lol.
Thank you, Action Bronson.
When did chum Lee become an expert on meat.
UNDERRATED COMMENT OMFG🤣🤣🤣🤣
Hahaha
Cochinita pebil! I challenge you to give it a try! Its an amazingly tasty hispanic plate of tacos! The toppings is what brings colors to it!!
Tom, awesome video brother! I’d like you to start a new series called ASMR Tom, so I can play that next to my brisket... I’m sure that would help them bark up and a nice smoke Ring!
What kind of knives do you buy to cut and prepare your meat? They cut real smooth!!
You and I musn't have watched the same video....
Anders Pettersson we probably did lol those knives really do the job
He destroyed his brisket...
Best brisket for smoke ..point end or navile end ? Pls help..
Gorgeous.
Hey Tom, Is there some reason you don't separate the flat from the point during the cook? It seems to me that if you did that, each piece could be cooked to exactly the right internal temperature with no chance of over-cooking the flat. Or am I missing something?
Great video, btw. And I made your Carolina-style pork shoulder this past weekend. Unbelievably good. Thanks!
Sometimes people do but it doesn't make too much of a difference in the end in my experience. With a really large brisket I typically will because it cooks faster.
Great job
Lovely
its always night time when i see this kind of stuff
Omgoodness theirs a wagyu brisket 😳
Ya know there is a wagyu cow....
I just blew your mind 🤯
Dr710 😂😂😂
I'm going to buy that smoker one day.
Speaking of brisket. I would love to see your take on a Brunswick Stew for this fall.
Chef what was the size/lbs of that brisket? Looking to order a few from KC for this Thanksgiving.
It is 8 pounds. www.atbbq.com/thesauce/wagyu-brisket/
@@allthingsbbq I cooked a 4 lb waygu in the oven for 2 hours at 250. I was aiming for 4 hours. It was so chewy I was soo sad. :( I wrapped it in aluminum foil maybe, that's where i went wrong)
Watching this as u eat ice cream for dinner for the 3rd week in a row...
"Im not going to mess with it" ...starts cutting the fat off..
Thanks for not calling me when it was ready to eat. 😅
Injecting that beef was giving it a botox injection.
A bovine Botox injection
To be honest it looked more on the dryer side considering it’s wagyu. Not to discredit Tom, like he said it just depends on what you’re going for, but if I were to do it, I think I’d wrap it after it gets the color I’m looking for and finish off to 200
What is that probe thing you're using? It's linked to an app too. That's incredible!
Finally someone using wagyu properly...not grinding it into a burger and completely missing the point and wasting it.
Good Job
There's an Ohio company offering Waygu beef brisket raised in the USA. Sakura Wyagu just outside Columbus Ohio.
Not all heroes wear capes. Some wear a camo apron!
Looks absolutely delicious! I can't wait for my days off to smoke a brisket. It has been far to long.