Slow-Cooked Wagyu Brisket: The Ultimate Barbecue Recipe

Ingredients

• 12 to 14 lb whole Wagyu brisket
• 3 tbsp coarse salt
• 3 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp cayenne pepper, optional
• Oak or hickory wood chips, for smoking
• Beef broth, for basting, optional

Steps

1. 1

   Bring it to room temperature

   Take the brisket out of the refrigerator for about an hour. Trim the fat to a layer about ¼ inch thick.

2. 2

   Season

   Mix the salt, pepper, paprika, garlic powder, onion powder and cayenne. Rub it generously over the whole brisket.

3. 3

   Smoke at 225°F

   Preheat the smoker or grill to a steady 225°F (107°C) and add the wood chips. Smoke the brisket fat side up for 6 to 8 hours, keeping the temperature constant.

4. 4

   Baste, if you like

   Baste with beef broth every hour. Most cooks skip this with Wagyu, since the fat keeps it moist.

5. 5

   Check for doneness

   From hour 6, check the internal temperature. Aim for 195 to 205°F (90 to 96°C). Many pull Wagyu brisket a little earlier, around 185 to 195°F, so it keeps more of its fat. It should feel tender when prodded.

6. 6

   Wrap and rest

   Wrap the brisket in foil or butcher paper and rest it for at least an hour so the juices settle.

7. 7

   Slice and serve

   Slice against the grain and serve with classic barbecue sides.

Chef’s Notes

• Patience is key: low and slow is what makes a great brisket.
• Keep the smoker at a steady temperature so the meat cooks evenly.