Smoked Wagyu Brisket Recipe

by Muhammad Noman

Smoked Wagyu Brisket is a culinary masterpiece that combines the exquisite marbling of Wagyu beef with the deep, smoky flavors achieved through low-and-slow cooking. This dish is perfect for BBQ enthusiasts looking to elevate their grilling game. The rich flavor profile of Wagyu shines through, resulting in tender, juicy slices that practically melt in your mouth. Paired with your favorite sides or enjoyed on its own, this brisket is sure to be the star of any gathering.

PREP TIME

30 minutes

COOK TIME

12-14 hours

YIELD

Serves 6-8

DIFFICULTY

Advanced

Ingredients:

5-6 lbs Wagyu brisket
2 tbsp coarse salt
2 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
1 tbsp brown sugar
Wood chips (hickory or oak) for smoking

Method:

Prepare the Brisket:
Trim excess fat from the Wagyu brisket, leaving about 1/4 inch for flavor. Pat the brisket dry with paper towels.
Make the Rub:
In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Generously rub this mixture all over the brisket, ensuring even coverage.
Preheat the Smoker:
Preheat your smoker to 225°F (107°C). Add wood chips to the smoker for a rich, smoky flavor.
Smoke the Brisket:
Place the seasoned brisket in the smoker, fat side up. Smoke for approximately 12-14 hours, or until the internal temperature reaches 195-205°F (90-96°C). Monitor the temperature closely to avoid overcooking.
Rest the Brisket:
Once done, remove the brisket from the smoker and wrap it in foil or butcher paper. Let it rest for at least 30-60 minutes to allow the juices to redistribute.
Slice and Serve:
Slice the brisket against the grain into thin slices. Serve with your favorite barbecue sauce or sides.

Expert Tips for the Perfect Brisket:

To achieve the best results with your smoked Wagyu brisket, consider a few expert tips. First, ensure that the brisket is at room temperature before seasoning, as this helps the rub adhere better and enhances the overall flavor. Use a good quality meat thermometer to monitor the internal temperature accurately, as this is crucial for achieving the perfect tenderness. Experiment with different wood chips; hickory and oak provide robust smoky flavors, while fruit woods like apple or cherry offer a sweeter profile. Additionally, wrapping the brisket in foil or butcher paper during the last few hours of smoking can help retain moisture and create a beautiful bark. Finally, allow the brisket to rest adequately after smoking to ensure the juices are evenly distributed throughout the meat.

Summary:

Smoked Wagyu Brisket is a rich and indulgent dish that beautifully combines the luxurious flavor of Wagyu beef with the time-honored technique of smoking. Known for its exquisite marbling, Wagyu brisket offers a melt-in-your-mouth texture that enhances the overall eating experience. This recipe yields tender, flavorful slices that are perfect for any BBQ enthusiast, ensuring that each bite is packed with deep, savory notes. The slow smoking process infuses the brisket with a delightful smokiness, while the fat renders down, creating a juicy and succulent meal that’s hard to resist. Whether served with classic barbecue sides or enjoyed on its own, this brisket promises an unforgettable culinary experience that will impress family and friends at any gathering. Prepare to savor the harmonious blend of smoky flavors and the mouthwatering juiciness of Wagyu, making every occasion a special one.

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