Snake River Farms Gold Wagyu Brisket - Backyard Style

I’m so excited to share my go-to spot for finding the perfect briskets! Whenever I need the best cut, I always turn to Snake River Farms. They’re a big name in the BBQ world for a reason— their top-quality meat is unbeatable and trusted by the best pitmasters out there. Plus, I’ll be sharing some of my favorite tips to make sure your brisket turns out amazing!

🔴BONING KNIFE

🔴SLICING KNIFE

Smoking A Wagyu Brisket From Snake River Farms: Step-by-step Guidehttps://www.youtube.com/watch?v=6RdRiPJ6CIAIn today's video, I am excited to share with you my go-to destination for sourcing the perfect briskets. When it comes to achieving the ideal cut, I always turn to Snake River Farms. This renowned establishment is no secret, especially within the competitive barbecue arena. Their reputation for high-quality meat precedes them, making them a popular choice among discerning pitmasters. I'm also going to give you some of my best tips for making sure your brisket comes out just as amazing!https://i.imgur.com/PBw6ACi.jpeg2024-06-01

Print

With ImageWithout Image

Snake River Farms Gold Wagyu Brisket - Backyard Style

Yield: 12+

Author: Delmarva Backyard

Prep time: 45 MinCook time: 14 MinTotal time: 59 Min

I'm excited to share my favorite place to source the perfect briskets. When it comes to getting the perfect cut, I always turn to Snake River Farms. This well-known establishment is no secret, especially in the competitive barbecue arena. Their reputation for high-quality meat precedes them, making them a popular choice among discerning pitmasters. I'll also be sharing some of my best tips to ensure your brisket turns out amazing!

Ingredients

• 16-18 lb (7.2-8.1 kg) Whole Packer Brisket (Includes Point and Flat)
• Kosmos Texas Beef Rub
• Coarse Black Pepper
• 20 oz Beef Consume
• 6 oz Apple Juice
• 1 stick Unsalted Butter

Instructions

1. Prep the Brisket - Remove your brisket from the packaging and dry the surface with paper towels.
2. Trim the Brisket: Using a sharp trimming or boning knife, trim off all silver skin. Shape the edges for a more uniform look and remove any oxidized areas. Trim any hard fat and reduce the fat cap to about 1/4 inch thick.
3. Initial Seasoning: Heavily season the brisket and let the seasoning soak in naturally.
4. Bring to Room Temperature: Let the brisket sit out for about 1 hour to come up to room temperature.
5. Lightly Reseason: Lightly reseason all sides of the brisket.
6. Set Up the Smoker: Prepare a smoker for indirect cooking at 250°F (121°C).
7. Start The Cook: Place the brisket on the smoker with the fat cap up.
8. Mix the Spritz: Mix beef consommé and apple juice together in a spray bottle.
9. Spritz Hourly: Spritz the brisket with the consommé and apple juice mixture every hour.
10. Insert Probe: Insert a temperature probe into the thickest part of the flat to monitor the internal temperature.
11. Wrap and Add Spritz: Once the bark has developed to your desired color, remove the brisket from the grill. Place it on a large piece of foil, add the remaining spritz mixture, and a stick of unsalted butter.
12. Monitor Temperature: When the brisket’s internal temperature reaches 190°F (87.7°C), start using an instant-read food probe to check the temperature across the brisket. The brisket is done when the probe inserts like it's going into room temperature butter.
13. Rest in Foil: Wrap the brisket tightly in foil and place it in a cooler or a turned-off oven. Let it rest for at least 4 hours.
14. Slice Against the Grain: Slice the brisket against the grain and enjoy!

Notes

• Cooking Time for Wagyu Briskets: Wagyu briskets generally cook faster than Choice and even Prime briskets.
• When to Pull the Brisket: Deciding when to pull the brisket off the smoker for resting is a common mistake, especially with Wagyu briskets. Cook until tender, not to a specific temperature. While temperature is a guide, it means very little after 190°F (87.7°C).
• Food Safety: The brisket won't enter the danger zone for food safety if it rests for 4 hours. Depending on your method, the internal temperature will likely remain above 145°F (62.7°C) after a 4-hour rest. If you're unsure, leave your food probe inserted during the resting period and monitor the temperature. Bacterial growth thrives below 140°F (60°C).
• Variability in Cooking Times: Cooking times can vary dramatically based on the quality of meat, the pit, and weather conditions.

Recommended Products

MEAT THERMOMETER - PROBE

Additional Tips for Snake River Farms Gold Wagyu Brisket

• Low and Slow: For best results, smoke the wagyu brisket low and slow at 225°F to retain its tenderness.

• Fat Cap Up: Cook the brisket with the fat cap up to help baste the meat as it cooks.

• Rest the Brisket: Let the brisket rest for at least 30 minutes after cooking to allow the juices to redistribute.

• Use a Meat Thermometer: Wagyu brisket should reach an internal temperature of around 203°F for optimal tenderness.

• Foil Wrap: Consider using the Texas crutch method (wrapping in foil) to help retain moisture during the cook.

With its rich marbling and unparalleled flavor, this brisket is the epitome of BBQ indulgence. Whether you’re sharing it with friends or enjoying it on your own, every bite of this wagyu brisket will melt in your mouth. Enjoy the process, savor the flavors, and don’t forget to share your BBQ success with family and friends!

Thanks for joining me on this brisket journey! If you found these tips helpful, you're going to love my next recipe. Click here to discover how to smoke the perfect pulled pork—another BBQ favorite that's sure to impress.

FAQ Section

Q: What makes wagyu brisket different from regular brisket?
A: Wagyu brisket has a higher level of marbling, making it more tender and flavorful than regular brisket.

Q: How long does it take to smoke a wagyu brisket?
A: Smoking a wagyu brisket typically takes 10-12 hours, depending on the size and smoker temperature.

Q: What wood is best for smoking wagyu brisket?
A: Hickory, oak, or a mix of fruitwoods like apple and cherry provide a great balance of smoky flavors without overpowering the meat.

Q: Should I inject the wagyu brisket?
A: Wagyu brisket is already rich and juicy, so injecting isn’t necessary, but you can if you want to add extra flavor.

Q: How do I store leftover brisket?
A: Store leftover brisket in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.