Snake River Farms Wagyu Brisket

Ingredients List:

• Snake River Farms Wagyu Beef Brisket
• Coarse Kosher Salt
• #16 Ground Pepper
• Garlic Salt
• Paprika

Accessories Needed:

• Digital Thermometer

I have to say – this Snake River Farms wagyu brisket looked fantastic right out of the packaging.

Make sure to note which way the grain is – so you can slice against the grain.

Check out the marling on this brisket.   Wagyu brisket definitely has a noticeable difference in marbling than prime.

Here is how my wagyu beef brisket cook went down:

Prep: 

The night before – I pulled the brisket, lightly trimmed it and seasoned with 1 part coarse salt, 1 part coarse #16 pepper, ½ part paprika and ½ part garlic powder.

The day of the cook: My goal was a 5pm eat time

• 5:00 AM – Started the grill with my loof lighter – Set my Smobot to 270 degrees
• 5:45 – I put the Wagyu brisket on the grill – fat side up.  I put an aluminum foil big green egg water pan on the place setter with spacers in between the place setter and water pan
• 8:45 – Temp was 140 degrees.   I flipped and put the fat side down
• (Note – Chad was in my head from the Snake River Farms Wagyu Brisket that he did that did not turn out ok and was hard on the bottom)
• 1:00 -169 degrees, wrapped the brisket in butcher paper with fat side down
• 2:55 – 178 degrees.  Flipped to fat side up with same butcher paper
• 3:15 – 181 degrees.  Changed butcher paper to aluminum foil to kick temp up a bit.   Was stuck in the stall.
• 3:45 – Pulled at 198 degrees, left in foil and put into cooler.
• 5:00 – Sliced and enjoyed.   

Brisket right before I pulled it off the smoker.  * note – one of the temp gauges were reading funny- that’s why there are 2 in there.

Picture of the brisket going into the cooler to rest.

Picture of the brisket before slicing:

Separated the Point from the Flat

The Point and Flat sliced.  Point on the bottom of the pic.

This Brisket was SO tender:

Literally bent over my finger.