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Slow-Cooked Wagyu Brisket: The Ultimate Barbecue Recipe

Slow-Cooked Wagyu Brisket: The Ultimate Barbecue Recipe


This recipe takes the classic barbecue brisket to a new level using luxurious Wagyu beef, known for its exceptional marbling and tenderness. Slow-cooked to perfection, this brisket is ideal for a special gathering or a sumptuous weekend treat. Let’s begin!


  • Whole Wagyu Brisket: 12-14 lbs
  • Coarse Salt: 3 tablespoons
  • Black Pepper: 3 tablespoons
  • Smoked Paprika: 2 tablespoons
  • Garlic Powder: 1 tablespoon
  • Onion Powder: 1 tablespoon
  • Cayenne Pepper: 2 teaspoons (optional)
  • Wood Chips: Oak or hickory, for smoking
  • Beef Broth: For basting (optional)


  • Smoker or Charcoal Grill
  • Meat Thermometer
  • Aluminum Foil or Butcher Paper
  • Basting Brush (if using broth)

Preparation Time

  • 1 Hour (approx for bringing the brisket to room temperature)

Cooking Time

  • 6-8 Hours (approx)

Total Time

  • 7-9 Hours (approx)


1. Brisket Preparation

  • Remove the brisket from the refrigerator and allow it to come to room temperature, about an hour.
  • Trim excess fat, leaving a layer about ¼ inch thick.

2. Seasoning

  • In a bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
  • Rub the mixture generously over the entire brisket.

3. Smoking Process

  • Preheat your smoker or grill to a steady 225°F (107°C).
  • Add wood chips for smoking.
  • Place the brisket in the smoker, fat side up.
  • Maintain a constant temperature, smoking the brisket for 6-8 hours.

4. Basting (Optional)

  • Baste with beef broth every hour to ensure the brisket stays moist.
  • *Most recipes don’t call for basting the brisket during smoking, as the fat content of Wagyu should keep it moist.

5. Checking for Doneness

  • After 6 hours, begin checking the internal temperature. Aim for 195°F to 205°F (90°C-96°C). Some chefs recommend pulling Wagyu brisket off the smoker at a slightly lower temperature (around 185-195°F) to avoid rendering out too much fat.
  • Brisket should feel tender when prodded.

6. Wrapping

  • Remove brisket from the smoker and wrap it in foil or butcher paper.

7. Resting

  • Allow the brisket to rest for at least 1 hour for juices to redistribute.

8. Slicing

  • Slice against the grain for optimal tenderness.

9. Serving

  • Accompany with classic barbecue sides for a complete meal.

Chef’s Notes

  • Patience is Key: The low and slow cooking process is crucial for the perfect brisket.
  • Consistency: Keeping a constant temperature in the smoker is vital for evenly cooked meat.

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