Brisket

One of the best cuts of meat for slow-cooking barbecue meats. A premium blend of flavor and tenderness when it’s cooked to perfection. The brisket is the KING of barbeque joints with limitless potential for your family meals. When cooked low and slow a brisket can also be a very high-end roast for your guests and family gatherings. 

You are sure to love this cut of meat. Our meat is dry aged for 21 days, the beef’s flavor and tenderness intensifies as it takes on more of the dry-aged qualities.

Good for:

Smoking, Grill-Roasting, Slow Braising

Also used for: cured for pastrami and corn beef

COOKING:

We suggest when defrosting frozen Wagyu beef in the refrigerator. Prior to cooking, bring meat out of the refrigerator 15 to 30 minutes. Allow it to come to room temperature. 

*Sear, grill-roasting, slow braising 

*The best way to cook a Wagyu brisket is low and slow. 

*Remove from packaging and allow to breathe for 10 min. 

*Remove extra fat if necessary.

*Oil and season surface of the meat

   Use a medium coating of rub. 

*Sear meat over a hot fry pan, before transferring to a roasting tray and placing in the oven. 

*Suggest cooking temperatures up to as high as 213 to 217°F in order to really get that fat rendered down. 

*Use a meat thermometer and check both ends of the brisket. 

*Suggested 1hr per pound to cook

*After removing from the oven, let it rest for a ½ hour. 

For smoking see recipes below

Book: Smoking Meat: Will Fleischman

Excellent book on smoking a variety of meats 

Online: 

Yeah, I-Lived-in-Texas, Smoked Brisket Recipe | Allrecipes