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!

Ingredients

• 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)

Equipment

• 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)

Instructions

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.