FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Waygu or not?
Goto page 1, 2  Next
 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Competition BBQ
View previous topic :: View next topic  
Author Message
Smokey and His Bandits



Joined: 16 Sep 2012
Posts: 3

PostPosted: Sat Jul 13 13 11:09 pm    Post subject: Waygu or not? Reply with quote

Heading to a competition next week. We have never cooked a Waygu brisket before and was wondering if it is worth the extra money to do so. It's not so much the brisket itself, but the shipping is nearly as much as the meat. Please let us know what everyone thinks. We appreciate all comments.

Smokey
Back to top
View user's profile Send private message
Bedlam BBQ
BBQ Super Pro


Joined: 31 Aug 2006
Posts: 1610
Location: Broken Arrow, OK

PostPosted: Sun Jul 14 13 12:09 am    Post subject: Reply with quote

I know a team that cooked a normal Choice grade brisket and a Waygu at a comp. I had a taste of the Waygu and I didn't think it tasted anything better than the normal Choice grade brisket.

But if you haven't practiced on with a Waygu, don't do it for the first time at a competition. The marbling inside will affect the cooking time.
_________________
Steve

Stumper clone with Stoker
Bedlam BBQ
Competition Team
Back to top
View user's profile Send private message
jess
BBQ Super Pro


Joined: 26 Sep 2007
Posts: 1826
Location: Fl.

PostPosted: Sun Jul 14 13 4:08 am    Post subject: Reply with quote

I don't do comps, but I do not understand why anyone would try something new in a comp. instead of what made them think they were good enough to compete in the first place??? JFWIW watch BBQ Pitmasters Rolling Eyes Rolling Eyes Rolling Eyes
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Sun Jul 14 13 9:22 pm    Post subject: Reply with quote

Bedlam BBQ wrote:
But if you haven't practiced on with a Waygu, don't do it for the first time at a competition. The marbling inside will affect the cooking time.


I vote the same way as Bedlam BBQ, I know it seems a shocking expense to think about practicing with a wagyu, but if you are not sure, I would definitely think twice or more about doing it in competition.

We have been chasing a good brisket score for a year, and finally took a 1st in brisket this weekend, but the recipe was tested before we took it to the competition!
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
djbutter22
BBQ Fan


Joined: 15 Dec 2009
Posts: 137
Location: Houston Texas

PostPosted: Mon Jul 15 13 10:31 pm    Post subject: Reply with quote

I never paced in the top 10 in brisket until I switched to Wagyu. Since switching, I've only missed one top 10 out of 10 cookoffs and that was a 14th
Back to top
View user's profile Send private message
INmitch
BBQ Fan


Joined: 22 May 2008
Posts: 295

PostPosted: Tue Jul 16 13 3:08 am    Post subject: Reply with quote

I've gotta disagree with the others on this one. A wagyu brisket is no magical piece of meat. It's a brisket. I cook a cab and a wagyu at every comp. I see no reason not to cook one for the first time at a comp. Cook it just like you would any other brisket. When it's probe tender it's done. I've had wagyu's be as high as 210-212 IT before being done.
_________________
I'm simple & I can prove it.
Back to top
View user's profile Send private message
NaughtyNurse
BBQ Super Pro


Joined: 18 Sep 2008
Posts: 1015
Location: Winfield, KS

PostPosted: Tue Jul 16 13 10:12 pm    Post subject: Reply with quote

This may get interesting Cool
More expensive compared to what? Creekstone Prime is just as expensive as Wagyu.
We cooked our first at a comp with a choice flat for back up, turned in the Wagyu.
do some research, in my limited experience with them they DO NOT cook the same as a choice packer.
_________________
Naughty Nurses BBQ
"No one injects BUTTS like we do"
www.facebook.com/nnbbq www.naughtynursesbbq.com
KCBS CBJ
FEC-100, FE/PG1000, 22" WSM, Good-One Rodeo, Big Steel Keg
Back to top
View user's profile Send private message Visit poster's website
INmitch
BBQ Fan


Joined: 22 May 2008
Posts: 295

PostPosted: Wed Jul 17 13 12:14 am    Post subject: Reply with quote

Ya NN your probably right. I guess I should say....the way I cook them they cook the same. I trim them down and only cook the flat. They (wagyu & cab) go on at the same time, get wrapped at the same time, and usually come off within 1/2 hr of each other. In no particular order.
_________________
I'm simple & I can prove it.
Back to top
View user's profile Send private message
kzt7t7
Newbie


Joined: 02 Jun 2008
Posts: 61
Location: Central IL

PostPosted: Wed Jul 17 13 12:43 am    Post subject: Reply with quote

If you do go with Wagyu where is the best place to buy it from? I did a quick look on line and it I recognized Snake River Farms, but the shipping was 70% the cost of the brisket! i am located in central IL, it looks like Paradise meats is closer but not sure if there is a difference in quality.
_________________
Backwoods Competitor
Back to top
View user's profile Send private message
djbutter22
BBQ Fan


Joined: 15 Dec 2009
Posts: 137
Location: Houston Texas

PostPosted: Wed Jul 17 13 12:50 am    Post subject: Reply with quote

kzt7t7 wrote:
If you do go with Wagyu where is the best place to buy it from? I did a quick look on line and it I recognized Snake River Farms, but the shipping was 70% the cost of the brisket! i am located in central IL, it looks like Paradise meats is closer but not sure if there is a difference in quality.


I would make friends with a local restaurant owner. Ben E Keith Foods can get Imperial Wagyu. I have a restaurant owner that gives them to me at cost plus tax
Back to top
View user's profile Send private message
DrunkPlumber
BBQ Pro


Joined: 22 Feb 2011
Posts: 848
Location: Northern Kentucky

PostPosted: Wed Jul 17 13 2:07 am    Post subject: Reply with quote

If you check this link you may be able to find a local retailer.

http://illinoisbeef.com/CMDocs/IllinoisBA/IBA%20Directory%202012_LR.pdf

Or, maybe these guys can help:

http://midstatemeat.com/Products.aspx
_________________
Knowledge is knowing a tomato is a fruit.
Wisdom is knowing a tomato does not belong in a fruit salad.

Life is hard. It's harder if you're stupid.

There is no such thing as too much onion.

I'm NOT liar #94. I swear!
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26012
Location: Southeast Texas.

PostPosted: Wed Jul 17 13 7:45 am    Post subject: Reply with quote

We buy Creekstone briskets but opt for the free shipping and just order the brisket a week ahead of time. Total price is 110.00
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
IAB30BBQ



Joined: 30 Aug 2011
Posts: 17

PostPosted: Wed Jul 17 13 8:55 pm    Post subject: Reply with quote

We only cook prime for competitions. We've tried Wagu before in practice but always lean toward Prime. Maybe our cooking process doesn't work for Wagu, but very happy with the Prime results. Plus the price in Phoenix is very good for Prime.
_________________
IAB 30 BBQ
Back to top
View user's profile Send private message Visit poster's website
js-tx
Newbie


Joined: 28 Feb 2013
Posts: 67
Location: San Antonio, TX

PostPosted: Wed Jul 17 13 10:07 pm    Post subject: Reply with quote

Bolners Meat market in San Antonio carries all sorts of choice/prime briskets - IBP, Excel, Chairmans reserve and the other day they had Creekstone. All of them are $3.39/lb. I bought a nice looking Creekstone and it's in my freezer now. Cool

My understanding is that the more marbling a brisket has, the faster it cooks. That and it may have a better overall flavor.
Back to top
View user's profile Send private message
kzt7t7
Newbie


Joined: 02 Jun 2008
Posts: 61
Location: Central IL

PostPosted: Wed Jul 17 13 10:50 pm    Post subject: Reply with quote

thanks for the info I will check it out and see which grade works best for my low and slow cooking style.
_________________
Backwoods Competitor
Back to top
View user's profile Send private message
NaughtyNurse
BBQ Super Pro


Joined: 18 Sep 2008
Posts: 1015
Location: Winfield, KS

PostPosted: Wed Jul 17 13 11:28 pm    Post subject: Reply with quote

k.a.m. wrote:
We buy Creekstone briskets but opt for the free shipping and just order the brisket a week ahead of time. Total price is 110.00


I drive the 15 miles to the plant and pick them up but still pay that much. SRF sells them for $72 plus shipping which comes to the same price I pick them up for. Evil or Very Mad
_________________
Naughty Nurses BBQ
"No one injects BUTTS like we do"
www.facebook.com/nnbbq www.naughtynursesbbq.com
KCBS CBJ
FEC-100, FE/PG1000, 22" WSM, Good-One Rodeo, Big Steel Keg
Back to top
View user's profile Send private message Visit poster's website
djbutter22
BBQ Fan


Joined: 15 Dec 2009
Posts: 137
Location: Houston Texas

PostPosted: Thu Jul 18 13 2:14 am    Post subject: Reply with quote

js-tx wrote:
Bolners Meat market in San Antonio carries all sorts of choice/prime briskets - IBP, Excel, Chairmans reserve and the other day they had Creekstone. All of them are $3.39/lb. I bought a nice looking Creekstone and it's in my freezer now. Cool

My understanding is that the more marbling a brisket has, the faster it cooks. That and it may have a better overall flavor.


And for $2 more /lb you can get their Akaushi briskets which are the same as Kobe/Wagyu. This is where I get all of mine now. Love that place.
Back to top
View user's profile Send private message
djbutter22
BBQ Fan


Joined: 15 Dec 2009
Posts: 137
Location: Houston Texas

PostPosted: Mon Jul 22 13 10:35 pm    Post subject: Reply with quote

Just hit a 3rd in Brisket this weekend using Akaushi!
Back to top
View user's profile Send private message
Wreckless
BBQ Super Pro


Joined: 15 May 2009
Posts: 2292
Location: New Braunfels, TX

PostPosted: Tue Jul 23 13 11:13 am    Post subject: Reply with quote

Had some of the Smokin' Aces Wagyu once a good while back. Absolutely awesome! Wouldn't do it for a first cooker tryout or my first comp but once mastered, nothing less unless they invent a better brand of cattle.
_________________
Backyarder
Smoker Grill
Trailer Rig
Back to top
View user's profile Send private message
js-tx
Newbie


Joined: 28 Feb 2013
Posts: 67
Location: San Antonio, TX

PostPosted: Wed Jul 24 13 2:22 am    Post subject: Reply with quote

djbutter22 wrote:
Just hit a 3rd in Brisket this weekend using Akaushi!


Nice! What comp. was this?

I've seen them before, but haven't tried them. Is there a difference in flavor between Akaushi and regular prime/choice brisket?
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Competition BBQ All times are GMT + 8 Hours
Goto page 1, 2  Next
Page 1 of 2

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group