Let's Smoke a Brisket

To truly achieve the title of "Meat Master," one must smoke a kick-ass brisket. We've written out some steps that will making smoking a fullblood Wagyu brisket or dry-aged brisket simple. You're welcome—remember us when you make it big, 

Smoked Fullblood Wagyu Brisket

It’s. All. About. That. Marbling! The fat content is higher in fullblood Wagyu brisket than other cuts, don’t overcook it or dry out when you smoke it.

Ingredients

• Fullblood Wagyu Brisket (10-12 pounds)
• Rub
  • 1/4 cup kosher salt 
  • 1/4 cup cracked black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar

• 1/4 cup beef tallow (for wrapping)
• Wood for smoking (preferably oak, cherry, or hickory)

Instructions

Get It Ready

Let your brisket come to room temperature for about two hours.

Trim the fat cap. Don’t trim too much fat since it will provides the flavor and moisture during smoking, about ¼ inch left should be good.

Score the fat cap in a crisscross pattern to allow the rub to penetrate and help the fat render evenly.

Season It

Mix the rub ingredients in a small bowl.

To bind or not to bind? Adding a binder is up to you, but we recommend one for adhering the spices and keeping things moist.

Get that rub on the brisket, coating every side evenly. Gently press the rub into the meat to adhere.

Prep Your Smoker

Preheat your smoker to 225°F (107°C). This low-and-slow temperature is ideal for rendering the fat without drying out the meat.

Use wood that will provide a subtle flavor. Oak, cherry, or hickory are excellent choices that won’t overpower the natural flavor of the Wagyu brisket.

Smoke It!

Place the brisket fat side up (which allows the fat to baste the meat as it renders) in the smoker.

Smoke the brisket for 6-8 hours until it reaches an internal temperature of about 160°F (71°C). The brisket will go through the "stall" (a period where the internal temperature doesn't rise)—don’t freak out, it’s totally normal. Periodically mist it or brush it with liquid to lock in moisture and form the bark.

When it hits 160°F, remove it from the smoker and wrap it tightly in butcher paper or aluminum foil. The wrapping helps retain moisture and speeds up the cooking process.

Keep It Going

Place the wrapped brisket back into the smoker and continue cooking until the internal temperature reaches 195-205°F (90-96°C). This could take another 4-6 hours.

At this point, the brisket will be tender and the fat will have rendered beautifully.

Rest It

Remove the brisket from the smoker and rest it for 60 minutes or up to 6 hours in a cooler. This allows the juices to redistribute within the meat for the best thing you’ve ever put in your mouth.

Slice It

Slice the brisket against the grain in ¼ to ½-inch slices.

Serve with your favorite sides, like coleslaw, pickles, and cornbread.

Smoked Dry-Aged Brisket

Dry-aged brisket has a deep, beefy flavor that is concentrated by the aging process. The uncooked meat is slightly firmer than a non-aged or wet-aged brisket, but the end result will be a tender little miracle. During smoking, make sure you keep it moist and juicy!

Ingredients:

• Dry-aged brisket (10-12 pounds)
• Rub
  • 1/4 cup kosher salt
  • 1/4 cup cracked black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
• 1/4 cup beef tallow or unsalted butter (optional, for wrapping)
• Wood for smoking (oak, hickory, or mesquite)

Instructions:

Get It Ready

Let your brisket come to room temperature for about two hours.

Trim the fat cap. Don’t trim too much fat since it will provides the flavor and moisture during smoking, about ¼ inch left should be good.

Lightly score the fat cap for even rendering.

Season It

Mix the rub ingredients in a small bowl.

To bind or not to bind? Adding a binder is up to you, but we recommend one for adhering the spices and keeping things moist.

Get that rub on the brisket, coating every side evenly. Gently press the rub into the meat to adhere.

Prep Your Smoker

Preheat the smoker to 225°F (107°C).

Oak or hickory is excellent for a dry-aged brisket, as they add to the robust beefiness.

Smoke It!

Place the brisket on the smoker with the fat side up. This allows the fat to melt down and keep the meat moist.

Smoke for 5-7 hours, or until the internal temperature of the brisket reaches around 160°F (71°C). During this stage, the brisket will begin to take on a smoky flavor. Periodically mist it or brush it with liquid to lock in moisture and form the bark.

Keep It Going

Once the brisket hits 160°F, remove it from the smoker and wrap it in butcher paper or aluminum foil. Optionally, you can add a layer of beef tallow or butter on top of the meat before wrapping to ensure extra moisture retention.

Place the wrapped brisket back in the smoker and continue to cook until it reaches an internal temperature of 195-205°F (90-96°C). This process could take another 4-6 hours.

Rest It

Remove the brisket from the smoker and rest it for 60 minutes or up to 6 hours in a cooler. This allows the juices to redistribute within the meat for the best thing you’ve ever put in your mouth.

Slice It

Slice against the grain into 1/4-inch thick slices.

Serve alongside classic BBQ sides like mashed potatoes, pickles, and a tangy BBQ sauce.

Pro Tips for Both Briskets:

• Monitor Internal Temp: You’re a grown up, get a good meat thermometer already. Internal temp is the best way to check you haven’t over or undercooked your brisket
• Don’t Rush It: Low and slow is key to rendering the fat and achieving the perfect bark.
• Wrapping: Wrapping helps retain moisture and ensures that your brisket stays juicy, especially when using Wagyu.
• Resting: We swear, if you skip this step, we will be absolutely furious. Brisket needs to rest.

Like anything good in a life, and little time and patience pays off in dividends when it comes to briskets. Now grab your stuff and let’s get smoking!