Wagyu is a high-quality beef that comes from a specific breed of cattle native to Japan, known for its marbling, which refers to the distribution of fat within the meat.
The fat in Wagyu beef is evenly distributed throughout the muscle tissue, giving the meat a tender, buttery and juicy texture. The breed of cattle used to produce Wagyu beef is genetically predisposed to produce more fat than other breeds, which contributes to the high marbling characteristic of the meat.
I’m not about to go into details of American vs Japanese Wagyu or the different grades of beef. I’ll let you do the research, this is all about smoking one of the most juiciest pieces of meat I have ever smoked, seared and then eaten.
Let’s jump into my BBQ Journal.
Cooking Time & Temperature
Outside (Ambient) Temp: 74F
Cooking Temp: 225F
End Temp: 113F and seared to 130F
Start Time: 5:05pm
End Time: 5:30pm
Total Cook Time: 25 minutes
Smoker & Fuel Used
Smoker: Oklahoma Joe’s Rider 900 DLX
Fuel: Pitboss Pellet Competition
Protein: Japanese A5 Wagyu Ribeye Steak from Costco
Weight: I don’t remember.
Binder: None
Rub: salt and pepper
Prep Time
Let’s talk about any preparation I did such as marinating, cleaning and cutting of the meat. Minimal prep. Seasoned with some salt and pepper a few minutes before cooking and a little thyme when finished.
Results
Let’s talk about the flavor, texture, color and juiciness of the cook. It has a great texture and Wagyu is naturally, fatty and juicy. You have to try hard to overcook these. I let the smoke from the pellet slowly infuse the steak and it was perfect. I placed a cast iron pan to catch the dripping, get it hot and fire up the grill to 500F+ to sear Wagyu steak.
What To Do Next Time
Let’s talk about what I should do next time. It’s always important to remember what you need to do better. There’s nothing I would do differently. This was my second time smoking this.
