How To Cook A Wagyu Smoked Brisket?
Smoking any backyard brisket mandates an investment of time, patience, and supervision. So, why not maximize your retrieval with the most downright delectable slab of meat possible?
Today that’s exactly what we are approaching with a scrumptious recipe of Wagyu Smoked Brisket. But before getting started on this rewarding brisket recipe, let’s look at the things you would need to have detachable American wagyu brisket on your plate.
- 1 whole untrimmed brisket
- ¼ cup coarsely ground black pepper
- ¼ cup kosher salt
Additional items you would be needing
- Untrimmed USAPC Wagyu Brisket
- Heat deflector plate
- Charcoal chimney
- Pecan wood chunks
- Instant-read thermometer
- Water pan
- Lump Charcoal
- Brisket slicing knife
- Butcher paper
Here we have simplified the whole process of cooking Wagyu Smoked Brisket into a few simple steps for your ease. Have a look.
- First of all, use a sharp filet knife to cut the hard fat cap on the fatty flank of the brisket to around ¼” thick, but no less. On the meatier flank, pull the silver skin so the coarsely grained brisket underneath is clearly seeable. Discard any hard chunks of fat on either side of the brisket. Note the fat cap; the wedge-shaped area is point and flat.
- Take a small bowl and mix the salt and pepper. And subsequently, season the meaty bottom of the brisket first and the fatty side last. After gently applying the season, refrigerate until it’s ready to smoke.
- Use a charcoal chimney starter, fill it with unlit coals, ignite them with flimsier cubes and subsequently place around 7 wood chunks and then lit briquettes from your chimney starter. Place a heat-diffuser plate into the grill and set a ¾ portion filled water pan on top. Finish the arrangement by positioning your cooking grate back into the grill, preheating it for about 225°–250°F.
- Once you find the grill is appropriately heated, place the thickest part of brisk on it, closing the lid and cooking over medium heat.
- Keep the lid shut as much as feasible until a good bark has formed on the surface. You’ll understand it’s time to envelop your brisket when its inner temperature shoots 165°F or when the bark has darkened.
- Those major indicators tend to take several hours to break through, but this natural process shouldn’t be disturbed. And once you notice the color, set 2 sheets of long, pink butcher paper side by side with a bit of overlapping. Put the meat on the far end of the paper, tuck the sides over the brisket, then ball longways until it’s nicely wrapped and packed.
- Place the covered brisket, fat side up, back over low, avoiding the heat. Restart cooking with the lid shut until the meat is so delicate that it feels like a giant marshmallow or sponge when you press it with your fingers through the paper.
- Next, let the meat cool down indoors for 2–4 hours once you are done cooking it. After resting, unwrap the brisket and set it on a large cutting board. This helps you chop off the far unwanted ends.
- Cut the end in half to pinpoint the grain’s direction, then thinly slice across the grain.
That’s it! Once you are done, serve the brisket warm, and enjoy!