Brisket is known for its delicious results when slow cooking over low heat. Wagyu Brisket creates an especially juicy flavor and tender texture that outshines any Angus Brisket.

Why Wagyu beef? This type of meat is known for its exceptional marbling, which means the fat is more incorporated into the muscle rather than being concentrated only on the edges. This creates a much more tender and juicy cut of meat.

By using  wagyu beef, your brisket will taste richer and more indulgent while still retaining that earthy, meaty flavor you know and love. The best choice is an Oostema Farmstead Wagyu Beef Brisket featuring the marbling that runs through the muscle.

This beef brisket recipe also elevates the excitement with a series of spices that combine to form a flavorful rub. 

Recipe for Wagyu Beef Brisket

Instructions

• Trim excess fat from the brisket. Be sure to locate the ridge of fat between the point and the flat. The fat cap side should be cut down to only have ¼” of fat on that side. Be sure not to take too much off. You can always take it off little by little. If you take too much off, you can’t put it back.

• Season the meat with Santa Maria Seasoning.  Be sure to massage the seasoning into every side and crack on the brisket.
• Once seasoned, let the brisket rest in the refrigerator for at least two hours.

• Preheat your smoker or pellet grill to 225°F. Once it is preheated, place the brisket on with the fat side up. Cook until the internal temperature reaches 170°F.

• Once the brisket reaches 170°F, wrap it in butcher paper and place it back in the smoker at 225°F. Cook until the internal temperature reaches 202°F.

• Once the brisket reaches 202°F. Remove from grill. Let it rest for at least 2 hours. I recommend wrapping it in a towel and placing it in a cooler while it rests.

• After the brisket has finished resting, slice and serve. Be sure to slice the brisket against the grain. The flat and the point have a different directions of grain by about 90 degrees.