Wagyu Brisket (400 Gr) Recipe
Smoked in oak firewood, black shichimi pepper
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Ingredients
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Wagyu Brisket Ingredients
Method
Cooking Directions
- 1
Prepare the Brisket
Start by patting the Wagyu brisket dry with paper towels. Rub the olive oil evenly over the surface of the brisket.
- 2
Season the Brisket
Sprinkle the kosher salt and black shichimi pepper evenly over the brisket, ensuring it’s well-coated.
- 3
Prepare the Smoker
Soak the oak firewood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 4
Smoke the Brisket
Place the soaked oak chips in the smoker box or directly on the coals. Once the smoke begins, place the brisket on the smoker rack. Smoke for approximately 4-5 hours or until the internal temperature reaches 195°F (90°C).
- 5
Rest and Serve
Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. Serve warm.