When people hear “Wagyu,” they picture melt-in-your-mouth A5 Japanese ribeye — and immediately think, “No way you smoke that.”
But can you smoke Wagyu beef? Here’s the deal: Wagyu isn’t one thing. It’s a spectrum. And yes, you can absolutely smoke it — if you know which kind and what cut.
The Different Types of Wagyu
Before you fire up the smoker, it’s important to know what kind of Wagyu you’re working with:
- Japanese A5 Wagyu – Full-blood, ultra-marbling, BMS 10–12. Rich, delicate, and not ideal for long smokes.
- Japanese A4/A3 Wagyu – Still full-blood, a little more balanced. Plenty of marbling, but more versatility.
- American Wagyu – Usually F1 crosses (50% Wagyu, 50% Angus) all the way to Purebred and Full Blood. More beef-forward, perfect for brisket, chuck, short ribs, tri-tip.
- Australian Wagyu – Ranges from crossbred to full-blood, often grain-finished. Very similar to American styles.
- Purebred & Full-Blood Wagyu in the U.S. – Grown here, often with more diverse feeding styles (grain, pasture, or both). Quality varies with genetics and producer.
Why People Say “Don’t Smoke Wagyu”
Let’s address the classic arguments:
- “It’s too fatty” – If you throw an A5 ribeye in a smoker, yes, you’ll melt away that precious fat.
- “It’s too expensive” – No need to risk your mortgage on a test brisket. But not all Wagyu costs four figures.
- “It’s meant to be eaten rare” – That applies to steaks. But what about chuck, zabuton, or tri-tip? Totally different story.
Why the Meat Dudes Say You Can (and Should)
Wagyu is a breed — not a rulebook.
We’ve smoked American Wagyu briskets that turned out insanely juicy. That extra marbling gives you a bigger margin for error and a better end product.
And yeah, if you’re feeling bold, why not smoke a Zabuton, Chuck Roll, or an A5 Eye of Round from a Wagyu steer?
Even A5 osso buco or London broil could shine low and slow. Just match the cut to the method.
Pro Tip: Think beyond the ribeye. That’s steakhouse territory. But Wagyu chuck? Tri-tip? Shank? That’s meat nerd heaven on a smoker.
Final Verdict
Yes, you can smoke Wagyu. Just don’t confuse every cut with A5 ribeye.
- Smoking a bone-in F1 ribeye? Hell yeah.
- A5 Zabuton? Worth exploring.
- Full-blood chuck roll? Dreamy bark territory.
- F1 whole striploin? Send it.
It’s not “Can you smoke Wagyu beef?” — it’s “What Wagyu are you smoking, and why?”
