I took a full Wagyu brisket and dry aged it to see how far the flavor could go. This was a serious American style BBQ experiment focused on texture, fat rendering, and depth of beef flavor. I explain ...

It seems like I’ve been hearing about it for months now: Noca’s mythical wagyu pastrami. Owner Eliot Wexler was busy tracking down wagyu brisket — definitely an unusual cut of the pricey, succulent ...