Smoked Wagyu Brisket
Category
Beef
Smoke
Servings
12
Prep Time
20 minutes
Cook Time
20 hours
Elevate your next smoked brisket by using Wagyu beef — sourced from Japanese cattle, for a better texture and more flavorful result. Loved by many competition BBQers, a successfully smoked Wagyu brisket is the ultimate test of your BBQ knowledge. Before you start: This low & slow recipe requires plenty of time and patience. With a cook time of up to 20 hours, plus a minimum rest period of 2 hours, you’re looking at a full day’s work ahead. But don’t worry, the juice is worth the squeeze (literally), and awards you with a brisket that’s tender, juicy, and worth bragging about. 🎥This recipe comes from our Pit Boss Fully Loaded YouTube series where you'll learn how to unlock the full potential of your grill or smoker with new recipes and strategies to cook full meals. Load those grills to the max and unleash flavor like never before with expert tips and tricks. Pit Boss Fully Loaded is your ultimate grilling guide.
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
Special Tools
- Trimming knife
- Pit Boss Spritz Bottle
- Foil or butcher paper
Directions
- Preheat your wood pellet smoker to 190°F.
- Trim away access fat from your brisket, but leave a 1/4 inch cap over the flat and point.
- Evenly coat the meat with your BBQ rub of choice and allow to sit 10 minutes.
- Place the brisket in your vertical smoker, or on the upper shelf of your pellet grill.
- Allow brisket to smoke, spritzing every hour and a half with your spritz of choice.
- Once the meat reaches an internal temperature of 150-160°F, remove from the grill, baste with tallow or butter then wrap using foil, butcher paper, or place in a pan covered in film and foil.
- Place back in your smoker at 225°F.
- Allow the brisket to braise and reach an internal temperature of 190-195°F.
- Remove from grill and allow to rest a minimum of 2 hours or until it reaches an internal temperature of 140-150°F.