Prepare delicious, juicy wagyu brisket with minimal effort on the Yoder Smokers YS640s Pellet Grill! Chef Tom shares his recipe to smoke the brisket from start to finish.
WHAT YOU'LL LOVE
- Injecting only the flat with a brine solution targets moisture where the brisket's leanest muscle needs it most, rather than injecting the whole roast evenly
- Cooking fat-side down for the entire smoke lets the rendering fat baste the meat from below throughout the cook, rather than needing a flip partway through
- Smoking completely open and unwrapped from start to finish builds an uninterrupted bark, since the surface is never reset back to wet by a foil or paper wrap
- Wrapping the rested brisket in a beach towel inside the cooler adds extra insulation beyond the butcher paper alone, holding heat longer during the rest
Wagyu Brisket Recipe
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
16
Prep Time
15 minutes
Cook Time
9 hours
Calories
1228
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke a delicious KC Cattle Company whole wagyu brisket. For this cook we let the brisket smoke open and unwrapped from start to finish, creating an impressive bark and smoke ring. Couple this technique with the injection and the fat content of the wagyu brisket and you get a juicy brisket with incredible texture and flavor with very little effort!
Ingredients
- 1 (8 lb) whole KC Cattle Company Wagyu Brisket (kccattlecompany.com)
-
2 tsp Cattleman’s Grill Butcher House Brine
- 1 cup beef or vegetable stock
-
Cattleman’s Grill California Tri-tip Seasoning
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 300°F.
- Combine 1 cup beef or veggie stock with 2 teaspoons Cattleman’s Grill Butcher House Brine. Mix/whisk well to dissolve.
- Inject the brisket flat with the brine liquid. Wipe excess liquid from the surface. Season with Cattleman’s Grill California Tri-tip Seasoning. Let set up for about 5 minutes.
- Place the brisket on the second shelf of the grill, fat side down. Cook until probe tender. A digital thermometer inserted into the thickest part of the brisket should have little resistance when probed. The internal temperature will be about 205°F-210°F. Total cook time for an 8 lb brisket will be about 8 hours.
Wrap the brisket in butcher paper or foil, then wrap in a beach towel. Place the brisket in a cooler to rest for at least 30 minutes before slicing.
Recipe Note
Recipe FAQ
Why inject only the flat with the brine solution instead of the whole brisket?
The flat is the leanest, most dry-prone part of the brisket. Targeting it specifically with the beef stock and Butcher House Brine mixture gets moisture where it's needed most, rather than injecting fattier areas that don't need the same help.
Why cook the brisket fat-side down for the entire smoke instead of flipping it?
Keeping the fat cap facing down throughout the cook lets the rendering fat continuously baste the meat from below, rather than needing to flip the brisket partway through to achieve the same effect.
Why smoke the brisket completely open and unwrapped from start to finish?
Skipping a foil or butcher paper wrap means the surface never gets reset back to wet, so the bark builds continuously over the full 8-hour cook instead of being interrupted partway through.
Why wrap the rested brisket in a beach towel inside the cooler, on top of the butcher paper?
The towel adds an extra layer of insulation beyond the paper alone, helping the brisket hold its heat longer during the 30-plus minute rest before slicing.
What internal temperature should the brisket actually reach?
This recipe cooks it until probe tender, at an internal temperature of about 205-210°F, well above the USDA minimum of 145°F for whole-muscle beef. That higher target is what breaks down the connective tissue for slicing, not a food safety requirement.
How indoor-friendly is this recipe?
1 out of 5 — this is an 8-hour cook built entirely around a pellet grill's low, steady wood smoke and open, unwrapped technique. An oven can render the brisket tender, but you'll lose the bark and smoke flavor this recipe depends on.
Recipe Highlights
Flat-targeted injection: Focuses moisture where the brisket needs it most.
Fat-down cooking position: Bastes the meat continuously without flipping.
Fully unwrapped smoke: Builds bark without interruption from a wrap.
Towel-wrapped rest: Adds insulation beyond butcher paper alone.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 1228
- Carbs
- grams
- Protein
- 75 grams
- Fat
- 101 grams
- Sodium
- 305 milligrams
