Low & Slow Smoked Wagyu Brisket

Method

1. 1

   Trim

   Thaw the brisket in the fridge for 2–3 days. Trim the hard fat and leave about a 1/4-inch fat cap. Round off thin edges of the flat so they don't burn.

2. 2

   Season

   Mix equal parts kosher salt and coarse black pepper. Season every side generously and let the brisket sit at room temperature for about 1 hour while the smoker comes up.

3. 3

   Light the smoker

   Bring the smoker to a steady 250°F with post oak or pecan. Wait for thin, clean blue smoke — not thick white smoke — before the meat goes on.

   Smoker 250°F

4. 4

   Smoke until the bark sets

   Place the brisket fat-side up, point toward the heat. Smoke until a deep mahogany bark forms, about 6 hours. After the first 3 hours, spritz lightly with water about once an hour where it looks dry.

   ~165°F internal

5. 5

   Wrap

   Lay out two overlapping sheets of pink butcher paper. Spoon melted Wagyu tallow where the brisket will sit, set it on top and wrap tightly. Return it to the smoker seam-side down.

6. 6

   Finish to tender

   Keep cooking until a probe slides into the thickest part of the flat like warm butter, usually 4–6 more hours. Go by feel more than the number.

   ~203°F internal

7. 7

   Rest

   Rest the brisket, still wrapped, in a dry cooler for at least 1 hour. 2 hours is better — the juices redistribute and the flat stays moist.

8. 8

   Slice

   Separate the point from the flat. Slice the flat against the grain about pencil-thick and the point slightly thicker. Serve right away.