Smoked Wagyu Brisket
Jonah Chusid
8-12
48 hours
15 hours
Texas BBQ
Smoked Brisket
Smoking a full-packer brisket can be a daunting task. A whole fullblood wagyu brisket can push your anxiety through the roof. No worries, we got chu covered. After almost a dozen R&D experiments, we've finally perfected how to smoke a perfect wagyu brisket.
Ingredients
- 1 whole kosher fullblood wagyu brisket
- Salt
- Pepper
- Beef stock
- Butchers paper
- ¼ cup of water
- ¼ cup of beef stock
Directions
Begin defrosting your brisket 48 hours prior to cook time
Once defrosted trim your brisket to your desired fat cap
Set aside fat trimmings for tallow
Heavily season with salt and pepper or your favorite rub
Place back into the fridge for 24 hours to allow the seasoning to penetrate the meat
Pre-heat smoked to 225 F for at least 25 minutes
Stick your thermometer probe into the thickest part of the brisket
Place brisket on top rack of smoker
Take brisket fat trimmings and place in aluminum tray with ¼ cup of water and ¼ cup of beef stock, then place on smoker
Smoke for approx 6-8 hours or until internal temperature reaches 185 F
Remove brisket & fat trimming from smoker and drain with cheese cloth into a jar
Turn smoker up to 250 F
Spray butchers paper with water until damp
Place brisket in the center of butchers paper and pour tallow on top of brisket
Tightly wrap brisket & place back on top rack of smoker
Smoke for an additional 5-8 hours or until internal temp hits 203 F
While still wrapped in butchers paper wrap brisket in a towel and place in cooler or microwave for 3-24 hours.
Slice against the grain
Enjoy!
