Wagyu Brisket BMS 6/7+
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Brisket is taken from the chest of the cow — one of the hardest-working muscles in the animal, rich in collagen and connective tissue. These characteristics make it completely unsuitable for quick cooking, but with slow cooking at a low temperature for 12 to 18 hours, the collagen dissolves into gelatin and produces a texture not found in any other cut. In Wagyu BMS 6/7+, the intramuscular marbling adds a layer of succulence that elevates the result far above conventional Brisket.
Why Wagyu transforms Brisket
In conventional Brisket, the result of slow cooking is a tender, but sometimes dry, texture. The BMS 6/7+ marbling of Wagyu acts as an internal fat reservoir that, during the long hours of cooking, progressively melts and keeps the muscle moist from the inside out.
Benefits
- Abundant collagen that, with slow cooking, transforms into a gelatinous and succulent texture
- BMS 6/7+ marbling that maintains moisture during 12–18 hours of cooking
- A distinct result from any conventional beef Brisket
- A benchmark cut in competitive American barbecue
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Provenance
- Origin
- Australia
- Creation
- Australia
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- Smoking: 12 to 18 hours. Oven: 10 to 12 hours.
- Recommended Method
- Smoking: 105–115°C for 12–18 hours with oak or cherry wood. Target internal temperature: 93–95°C. Oven: 120°C for 10–12 hours, wrapped in foil from 6 hours onwards.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
Peça espectacular! Fiz o brisket num grelhador a pellet de madeira com um processo de cozedura total de 16 horas. Simplesmente divinal! O wagyu é realmente bom!
Caro e não é um brisket
