Description
This Wagyu Smoked Brisket is an unforgettable BBQ centerpiece, featuring rich marbling, smoky bark, and melt-in-your-mouth tenderness. Perfect for gatherings, leftovers, or making any weekend feel special.
Ingredients
- Wagyu Brisket (whole packer): 12-14 pounds
- Kosher Salt: 2 tablespoons
- Coarse Black Pepper: 2 tablespoons
- Garlic Powder: 1 tablespoon
- Smoked Paprika: 1 tablespoon
- Mustard (yellow or Dijon): 2 tablespoons
- Apple Cider Vinegar (for spritzing): 1 cup in a spray bottle
- Wood Chips or Chunks (oak, hickory, or pecan): enough for 8-10 hours
Instructions
- Preheat your smoker to 225°F and set up your wood and water pan.
- Mix salt, pepper, garlic powder, and paprika in a bowl for the rub.
- Trim brisket, leaving a 1/4 inch fat cap. Coat with mustard and rub evenly.
- Place brisket fat-side down on smoker. Smoke for 6 hours, spritzing hourly after the first 2 hours.
- When brisket reaches 165°F, wrap in butcher paper and return to smoker until internal temp reaches 203°F.
- Remove, rest wrapped in a cooler or warm oven for 1 to 2 hours.
- Slice against the grain and serve warm.
Notes
- Let brisket come to room temp before smoking.
- Use a probe thermometer for accurate internal temperature.
- Resting the meat is crucial for juiciness.
- Leftovers are excellent in sandwiches, tacos, and chili.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 0g
- Sodium: 620mg
- Fat: 44g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 125mg
Keywords: Wagyu brisket, smoked brisket, BBQ brisket, smoked beef, Wagyu BBQ