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.
