Carolina Kitchen & Barbeque Co.: Wagyu Brisket

Carolina Kitchen & Barbeque Co.: Wagyu Brisket

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Ingredients: 

One 11- to 15-pound wagyu brisket

1/2 cup kosher salt, preferably Diamond Crystal

1/2 cup coarse black pepper 

2 tablespoons granulated garlic 

Yellow mustard, as needed 

Directions: 

For the wagyu beef brisket, you'll want to preheat your smoker to 215 degrees F. Trim your brisket to have a 1/4 inch fat on the top side and zero fat on the bottom. In a bowl, mix together salt, pepper, and granulated garlic. Lightly coat the brisket with mustard, then season generously with the rub. Place the brisket in the smoker and cook for 12 hours. After 12 hours, wrap the brisket with butcher paper and place it back in the smoker. Raise the heat to 275 degrees F and cook until the meat reaches an internal temperature of 203 degrees F, which should take up to 2 more hours. Let it rest until it reaches 165 degrees F, which should take about 1 hour. Finally, remove the brisket from the butcher paper and slice it.