Smoked Wagyu Brisket

Texas barbecue is a must-try food for those who live in Texas or visit Texas. If, for some reason, you don’t know anything about Texas BBQ, please read this article — A Guide to Texas Barbecue: 4 Styles of Texas BBQ. Since beef brisket is a Texas BBQ specialty, it was very tempting to try Wagyu. Especially taking into account, it’s not available in any local BBQ joints yet. Beef brisket is a large cut (mine was 15 pounds) taken from the cow’s breast section. It is rich in connective tissue collagen and very tough — that’s why it tastes so good when cooked low and slow! This cut is long, and its thickness can be times as different on the opposite ends. As a result, it is often cut into two or even three portions because each must be cooked for an additional time for better results. Also, the thinner part is usually leaner and less moist.

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% Daily Values based on a 2,000 calorie diet

Step 1

Combine all ingredients for the dry rub. Freshly ground black pepper can be substituted with a mix of ground peppers, including paprika, green peppercorn, green and red chili peppers, etc.

Step 2

Cut the brisket into more or less evenly thick two or three portions. Apply dry rub generously.

Step 3

Fill the receiver of your pellet grill with pellets. Turn on the smoker. When hot, switch to 225F. Place brisket portions on the smoking rack and set the timer to 3 hours.

Step 4

In 3 hours, check the inner temperature of the thinnest portion of the brisket. When it reaches between 190F and 200F, take it off the rack, wrap it into a foil, return it to the smoker, and let cook for another 30 minutes. Recheck the temp. It is done when the inner temp is 200F. Let it cool, keeping it wrapped. Then refrigerate.

Step 5

Repeat with the next thinnest portion 1 or 2 hours later.

Step 6

The thickest portion of brisket will take 8 to 10 hours to reach the temp between 190-200F. Since this portion can be cooked longer, it doesn't need the trick with foil. It has enough time to gelatinize the connective tissues and stay moist. But it still needs to cool down wrapped in a foil before being refrigerated.

Step 7

Thinly slice cold brisket, then reheat it. Depending on the number of portions you are serving, it can be done differently. The best way to reheat 1-2 slices is by using the microwave — power level 5-6, 1-2 minutes, covered.

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