How to Smoke the Perfect Wagyu Brisket with Bearded Butchers' Black Seasoning

Today, I’m smoking a Wagyu brisket, renowned for its marbling and tenderness. This isn't just any brisket; it's Wagyu, the pinnacle of beef quality. I'll infuse it with robust flavors using Bearded Butchers' Black Seasoning.

The secret weapon is the Lone Star Grillz Offset Smoker, offering precise temperature and smoke control for perfect results. Whether you're a seasoned pitmaster or a newbie, this recipe will guide you step-by-step to create a mouthwatering brisket masterpiece.

ITEMS IN THIS RECIPE:

• CHARCOAL CHIMNEY

• FIRE STARTING STRIPS

• CHARCOAL

• BEARDED BUTCHERS BLACK SEASONING

• KILLER HOGS TX

• WIRE RACK SHEET PAN

• PINK BUTCHER PAPER

• DALSTRONG BUTCHER KNIFE

Smoking A Bearded Butchers Black Wagyu Brisket to Perfection on the Lone Star Grillz Offset Smokerhttps://www.youtube.com/watch?v=03k3wxs6bJQWelcome to our mouthwatering journey into BBQ heaven. On todays video we cook up a storm with the Butcher Brothers' Black Seasoning on a Wagyu Brisket and smoked on the phenomenal Lone Star Grillz Offset Smoker.

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Bearded Butchers' Black Seasoning Magic: Smoking a Wagyu Brisket to Perfection with Lone Star Grillz

Yield: 10+

Author: Delmarva Backyard

Prep time: 1 HourCook time: 8 HourTotal time: 9 Hour

On this recipe, we share our secrets to preparing and smoking the most tender and juicy Wagyu Brisket you've ever tasted. We'll guide you step by step through the entire process including serving up an irresistibly smoked masterpiece using the Lone Star Grillz Offset Smoker.Whether you're a seasoned pitmaster or a BBQ beginner, this video has something for you.

Ingredients

• Snake River Farms Gold Wagyu Brisket (16 lbs)
• Bearded Butchers Black Seasoning
• Killer Hogs TX Brisket Rub

Instructions

1. Trim fat cap so there's only a 1/4" in thickness. Trim off any hard fat, including the deckle area, without creating cavities. Also trim the edges so that the brisket has a nice shape. Trim any discolored edges.
2. Season heavily with Bearded Butchers Black seasoning as well as Killer Hogs TX Brisket Rub. It's almost impossible to over-season a brisket this size.
3. Place the brisket inside the refrigerator overnight. Make sure to cover it with some saran wrap.This will allow for a wonderful dry brining process to enhance flavor and juiciness.
4. Take the brisket out of the refrigerator 1.5 hours prior to cooking and let it gently come up to room temperature.
5. Preheat some kind of indirect wood smoker from 225 F - 250F.
6. Depending on the smoker, the fat cap should be up to allow maximum juiciness.
7. Smoke the brisket at consistent temperatures until an internal temperature of around 195-205. Once you in this window, start probing for tenderness. Tenderness is the deciding factor for when to remove the brisket from the smoker. This is the most important part of this cook. 5 degrees, one way or another, can completely ruin your brisket. Pay close attention to making sure you pull the brisket when you can probe a majority of the brisket and it feels like you probed a stick of room temperature butter.

Notes

When you think you've put on enough seasoning, season it some more. A brisket this size needs lots of rub.

Dry brine for a minimum of 12 hours and up to 24 hours.

If your smoker is smaller and heated from below, you should place the fat cap down in order to protect the brisket from the heat.

Don't overthink this. Keep it simple and monitor temperature closely after 150F internal.

Additional Tips

• Season Generously: When you think you've seasoned enough, add more. A large brisket needs a lot of rub.

• Rest Before Slicing: Let the brisket rest for at least an hour before slicing to allow the juices to redistribute.

• Maintain Consistent Heat: Use a reliable thermometer to maintain a consistent smoker temperature for even cooking.

And there you have it – a perfectly smoked Wagyu brisket using Bearded Butchers' Black Seasoning and the Lone Star Grillz Offset Smoker. This recipe brings out the rich, tender flavors of Wagyu beef, creating a BBQ masterpiece. Whether you’re a seasoned pitmaster or just starting out, this guide ensures success every time.

FAQ Section

Q: What type of wood should I use for smoking the brisket? A: Oak, hickory, or mesquite are great choices for smoking beef brisket due to their robust flavors.

Q: How do I know when the brisket is done? A: The brisket is done when it reaches an internal temperature of 195-205°F and feels tender when probed.

Q: Can I use a different seasoning blend? A: Yes, you can experiment with your favorite rubs, but Bearded Butchers Black Seasoning and Killer Hogs TX Brisket Rub are recommended for optimal flavor.

Q: How long should I let the brisket rest after cooking? A: Let the brisket rest for at least one hour, ideally wrapped in foil or butcher paper, to retain moisture.

Q: Can I use an electric smoker for this recipe? A: Yes, an electric smoker can be used. Just ensure you maintain the recommended temperature range.