How to Cook the Perfect Wagyu Brisket
If you’re looking for a delicious and unique meal to serve up, you should definitely give Wagyu brisket a try! This succulent cut of beef, native to Japan, is a favorite among foodies and is sure to be a hit at your next dinner party. Not only is it incredibly tender and flavorful, but it also takes a bit of extra time and effort to prepare, making it an impressive entrée that your guests will be sure to remember. Plus, with the right technique, you can make a juicy, melt-in-your-mouth brisket that will have everyone coming back for seconds!
How to Prepare a Wagyu Brisket
Preparing an entire wagyu brisket is far easier than it sounds, even though the final result looks amazingly difficult to make! There are three basic steps. Divide the meat, season it, and cook it.
What you'll need
- Wagyu brisket
- Preferred spices like salt, pepper, garlic, etc. or even barbecue sauce
- Sharp knife
- Shallow pan or roasting dish
- Digital meat thermometer
- Pair of tongs
- Basting brush
- Large cutting board
- A tray or plate to serve the brisket on
- An appetite for deliciousness!
Parts of a brisket
A wagyu brisket is the holy grail of meat. It's a cut of meat that has been around for centuries, but its popularity has skyrocketed in recent years. A wagyu brisket is a unique cut of beef that comes from the chest of the cow. The brisket is made up of three different parts: the flat, the point, and the deckle. The flat is the leaner part of the brisket and is the most sought-after by chefs. It has a good marbling of fat, but still has a lean texture and is the most popular cut for smoking.
The point is the fattier part of the brisket and is usually used for stewing and braising. It has a higher fat content and is usually the juiciest part of the brisket. The point is also great for shredding and makes for some delicious tacos or sandwiches.
Finally, the deckle is the end section of the brisket that is usually not used for grilling or smoking. It is usually sold as ground beef, but can be used for pot roast or even to make a killer chili.
You can usually buy a brisket as either a whole or in halves, which are called the flat and the point. If you do end up buying an entire brisket, you might want to separate it as it lets you add far more seasoning and is faster to cook.
Separating the meat of a whole brisket
First, start by locating the fat cap. Wagyu briskets have a beautiful marbling of fat throughout, but there will be a thick layer of fat on top. Make sure to leave that intact, as it will keep the meat moist and juicy while it’s cooking.
Next, use a sharp knife to slice the brisket in half, down the middle where there's a layer of fat between the flat and point of the brisket. If the brisket is particularly large, you can even cut it into thirds. Slice all the way through, making sure to cut through any connective tissue or gristle. Try to keep half of the fat layer on each side for optimal cooking.
How to Slow Cook a Wagyu Brisket
- Start by seasoning your brisket generously with a dry rub of your favorite spices, such as garlic powder, smoked paprika, and black pepper. Some people also add a generous portion of barbecue sauce if they want some extra tang.
- Place the brisket in your slow cooker, fat side up.
- Surround the brisket with onions, carrots, and potatoes. (optional)
- Set your slow cooker to low heat and cook for 8-10 hours. Or, for faster but slightly less tasty results, cook on high heat for 4 to 6 hours.
- Remove the brisket from the slow cooker and let it rest for 10 minutes before slicing.
- Serve with vegetables and a side of creamy mashed potatoes. (optional)
Enjoy your melt-in-your-mouth Wagyu brisket!
How to Smoke a Wagyu Brisket
Smoking Wagyu brisket is one of the tastiest ways to enjoy this delicious cut of meat. You’ll need a few hours, a few ingredients, and a smoker to get started. Here’s what you do:
- Rub the brisket with olive oil and season generously with salt and pepper. Other common spices to add are garlic, cayenne, mustard powder, or paprika.
- Add your chips, pellets, wood, or charcoal to the smoker according to the usual method and preheat the smoker to 225°F
- Insert a special meat thermometer into the thickest portion of the meat that isn't fat and smoke the brisket for around 10-12 hours, or until the internal temperature reaches 190°F.
- After it’s smoked, wrap the brisket in foil and let it rest for at least an hour before slicing.
- Slice the brisket against the grain and serve hot with your favorite side dishes and sauces.
Smoked Wagyu brisket is a real treat, and this simple process will bring out the juicy, tender, smoky flavors that make this cut of meat so special. Enjoy!