Features: Full-flavored, slow-cooking-ready
Pull-apart tender after slow cooking and a long-time favorite for smoking or barbequing, American Wagyu Brisket offers an added level of flavor with its intense marbling. Experience its elevated flavor at home with these cooking tips.
Highly marbled but cut from a tougher primal, brisket is best for smoking, braising, pot-roasting, or slow cooking. Long, slow cooking methods break down connective tissues, resulting in rich, juicy flavors.
Preparing brisket might sound intimidating, but it’s actually quite simple in practice. Preparation can be broken down to three easy steps: dividing the meat, seasoning, and slow cooking.
That means you’ll simply need:
Briskets are available whole or in halves (known as the flat and the point). If you buy the brisket whole, separating the two parts allows you to apply more of your favorite rub or seasoning and will decrease the amount of cooking time.
The flat and point of the brisket are separated by a layer of fat, which you can use as a guide for cutting. Cut along the line of fat and try to leave an even layer of fat on both sides.
Note: There is a layer of fat, known as a “fat cap,” covering one side of the brisket. Avoid removing this layer until after cooking (if desired), as the fat cap bastes the brisket as it cooks. If smoking the brisket, it may require some trimming to ensure rub makes contact with the brisket.
After you’ve separated the brisket or purchased a half, get ready to season! For smoking, use your favorite beef barbeque rub and for slow cooking, use salt and pepper.
Slow cooking or pot roasting is an easy way to prepare brisket, and an excellent option if it’s your first time cooking brisket.
Cook brisket to a minimum of 160°F for optimum food safety.
Smoking brisket is a favorite preparation method among grill masters and restaurant-goers alike. If you have a smoker and haven’t yet tried smoked brisket, follow these tips for Classic Smoked Brisket, courtesy of Beef. It’s What’s for Dinner.
You’ll love this recipe for Wagyu meatloaf from Chef Ryan Andre!