Savory American Wagyu Brisket Recipe

Country Butcher Shop

Category

Dinner

Few meals bring people together quite like a slow-smoked brisket. It works just as well as the centerpiece of a backyard gathering as it does for a relaxed weekend dinner or a special occasion meal. When the cut is an American Wagyu brisket, that experience becomes even richer thanks to generous marbling and deep beef flavor, accompanied by a texture that rewards patient cooking.

 

This Wagyu brisket recipe keeps the method simple. The goal is a dark, flavorful bark, tender slices, and a juicy interior without overcomplicating the process.

 

Recipe Overview

Prep Time: 30 to 45 minutes

Cook Time: About 10 to 14 hours

Resting Time: 1 to 3 hours

Total Time: About 12 to 17 hours

Servings: 10 to 14

Savory American Wagyu Brisket Recipe

Ingredients

  • 1 whole American Wagyu brisket, about 10 to 14 pounds
  • 3 tablespoons kosher salt
  • 3 tablespoons coarse black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika, optional
  • 1 to 2 cups beef broth or stock for spritzing
  • 1 tablespoon Worcestershire sauce, optional
  • Oak, hickory, or pecan wood for smoking

Directions

    1. Trim and brisket.

    1. Start by removing any hard, waxy fat that is unlikely to render during cooking. Trim uneven edges and leave roughly ¼ inch of softer fat across the surface to protect the meat while it smokes.

    2. Season generously.

    1. Mix the salt, pepper, garlic powder, and smoked paprika if using. Coat the brisket evenly on all sides. A heavily marbled cut does not need complicated seasoning. Salt, pepper, and a few savory notes are enough to support its natural flavor.

    3. Preheat the smoker.

    1. Heat the smoker to between 225°F and 250°F. Add oak for a balanced smoke profile, hickory for something stronger, or pecan for a slightly softer finish.

    4. Smoke the brisket.

    1. Place the brisket in the smoker with the fat side positioned according to your smoker’s heat source. Let it cook undisturbed until a deep bark begins to form.

    2. Spritz lightly with beef broth as needed once the exterior starts to dry. Avoid opening the smoker too often, since repeated heat loss can extend the cook.

    5. Wrap the brisket.

    1. Once the bark is dark and set, usually when the internal temperature reaches around 160°F to 170°F, consider wrapping the brisket. Butcher paper helps protect the exterior while allowing the bark to stay firmer. Foil holds more moisture and may move the cook along faster, but can soften the bark.

    6. Cook until tender.

    1. Continue smoking until the internal temperature reaches roughly 195°F to 205°F. Use this range as a guide rather than a finish line. The brisket is ready when a temperature probe slides into the thickest section with very little resistance. This tenderness test matters more than hitting one exact temperature.

    7. Rest, then slice.

    1. Remove the brisket from the smoker and let it rest for at least one hour, preferably longer. Resting allows the juices to redistribute and helps the meat settle. Slice against the grain before serving.