{"id":4289,"date":"2022-01-17T07:33:24","date_gmt":"2022-01-16T23:33:24","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=4289"},"modified":"2023-01-01T23:13:17","modified_gmt":"2023-01-01T15:13:17","slug":"smoked-wagyu-brisket-how-to-smoke-the-worlds-best-beef","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/smoked-wagyu-brisket-how-to-smoke-the-worlds-best-beef\/","title":{"rendered":"Smoked Wagyu Brisket – How To Smoke The World’s Best Beef"},"content":{"rendered":"
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If you\u2019ve managed to get your hands on a wagyu brisket, congratulations. But if you\u2019re going to put it in your smoker, you better know what you are doing. Hopefully, you\u2019ve smoked a few briskets before and have a firm grasp on the fundamentals. However, if you need some more advice before you attempt smoking the world\u2019s most expensive beef, read on because I asked the pros how they smoke wagyu brisket. <\/p>\n\n\n\n

Wagyu brisket is best smoked low-and-slow between 225\u00b0F and 250\u00b0F and lightly seasoned with salt and pepper. To highlight the natural wagyu beef flavor, use barbecue rubs sparingly, and avoid strong flavored smoking woods. Wrap the brisket once the bark has developed, and cook until the internal meat temperature reaches around 200\u00b0F, or is probe tender.<\/strong><\/p>\n\n\n\n

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Step<\/th>Description<\/th><\/tr><\/thead>
1<\/td>Preheat smoker to 225\u00b0F-250\u00b0F<\/td><\/tr>
2<\/td>Season wagyu brisket lightly with salt and pepper<\/td><\/tr>
3<\/td>Place brisket in smoker and cook until bark has developed<\/td><\/tr>
4<\/td>Wrap brisket in foil or butcher paper<\/td><\/tr>
5<\/td>Continue cooking until internal temperature reaches 200\u00b0F or until probe tender<\/td><\/tr>
6<\/td>Remove from smoker and let rest for 15-30 minutes before slicing and serving<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

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