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
You might also enjoy: Kansas City Brisket Burnt Ends
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 1228
- Carbs
- 0 grams
- Protein
- 75 grams
- Fat
- 101 grams
- Sodium
- 305 milligrams
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