Wagyu Smoked Brisket
Recipe by: Bobbi Jo Lathan
Recipe type: Entrées
Cuisine: Beef, Brisket
Serves: 4
Prep Time: 20 mins
Cook Time: 4 hours
Total Time: 4 hours, 20 mins
(NOTE: Prep time does NOT include Marinade time or Meat rest time)
INGREDIENTS
One 12-pound Wagyu Brisket (We ordered online from WILD FORK)
2 tablespoons MINOR’S brand beef base
2 tablespoons MINOR’S Au Jus Concentrate
RUBWISE Texas Brisket BBQ Rub (available online at Amazon or Five Star Seasonings and Walmart)
What You’ll need:
A meat injector, 3 large aluminum baking pans, heavy-duty aluminum foil, blanket or towel
For Gravy:
½ cup chicken broth
2 tablespoons butter
2 tablespoons unbleached flour
1/3 cup heavy whipping cream (or half & half)
1/3 cup low-fat milk
1 teaspoon each of salt, black pepper, garlic powder
INSTRUCTIONS
1. Trim your brisket. You’ll need a sharp knife to remove that fine silvery-white, weblike coating from the meat. Just carefully cut away those layers of the white sticky stuff from the brisket. It may take you a while to get rid of the sticky white stuff, but if you don’t, it’ll make your meat too tough, and your rub won’t stick to the fat. Otherwise, you’re not gonna get that nice crusty outside of the meat. Here’s a good video on how to trim meat (https://www.youtube.com/watch?v=5ixtLLbda08)
2. Now, place your trimmed brisket fat-side-up in a large aluminum baking pan.
3. Get out a medium-sized saucepot, add one quart of water, and bring it to a boil. Then, add 2 tablespoons of each of the MINOR'S beef base and Au Jus concentrate and whisk until it dissolves and becomes like a broth. Then, remove it from the burner and let it cool for about 5 minutes or so.
4. Once cooled a bit, fill your injector with the broth-like liquid and Inject your meat every 2 inches or so across your fat-side-up brisket in the aluminum pan.
5. Then, flip your brisket over so it is fat-side-down, and just pour the broth/marinade over the meat and, cover the pan with aluminum foil, and refrigerate for at least 6-7 hours.
6. When you’re ready to start cooking the brisket, heat your smoker to 350ᵒ. While it is heating up, remove your brisket from the fridge, take off the foil, lift it out of the marinade (I do this over the sink), and discard all the rest of the marinade.
7. Now, apply the Rubwise Texas Brisket BBQ all over your meat and place the fully-rubbed brisket (fat-side-up) into a clean aluminum pan, place it in the smoker, and cook it for 21/2 hours.
8. After 21/2 hours, remove the pan of brisket from the smoker and cover the top of the pan with heavy-duty aluminum foil, place it back into the smoker, and cook for another hour or so until the meat reaches a temperature on your meat thermometer of 205ᵒ.
9. Then remove the meat in the covered pan (do not remove the aluminum foil cover yet!), place the brisket on a wooden cutting board, cover the whole pan of meat with a large clean towel or blanket, and let it rest for 2-3 hours.
10. Once you’re ready to serve, take off the towel, remove the aluminum foil from the top of the pan, and remove the brisket from a large cutting board. ( Do not discard the juices!) Get out a large strainer and a pot, strain the juices through the strainer to get rid of any grease, and pour the strained juices into a pot. Heat the juices over medium heat until it comes to a simmer.
11. Slice your brisket with a very sharp knife or electric knife, keeping the consistency of size for each slice, and place your beautiful brisket slices on a platter, drizzle a little of the strained juices over the brisket slices, and serve warm! YUM!
NOTE: If you serve on a bun with BBQ sauce and coleslaw, here’s an easy coleslaw recipe:
BBQ sauce of your choosing (heated)
Coleslaw:
½ head of green or purple cabbage (roughly chopped)
3 leaves of Romaine lettuce or iceberg lettuce (roughly chopped)
1 carrot (grated on the large-sized grate holes)
6 cherry or grape tomatoes (halved)
1/3 cup fresh cilantro (chopped)
1/3 white onion (grated)
salt and black pepper and garlic powder to your taste
2 tablespoons of mayonnaise
1 teaspoon of white wine vinegar
Mix all together and spoon over the brisket on a bun! YUM!
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