Smoked Corned Wagyu Brisket


4-5lb Wagyu Brisket

2 quarts water

1 cup kosher salt

1/2 cup brown sugar

3 tsp InstaCure#1/Pink Salt #1

1 cinnamon stick, broken into several pieces

2 teaspoon mustard seeds

2 teaspoon black peppercorns

8 whole cloves

8 whole allspice berries

12 whole juniper berries

2 bay leaves, crumbled

1/2 teaspoon ground ginger

4 pounds ice

3 TBS Garlic Pepper

3 TBS Freshly Ground Coriander seed. 



Place the water into a large stockpot with salt, sugar, InstaCure, cinnamon stick, mustard seed, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If needed, refrigerate brine until it is 40º or below.

Trim external fat from brisket, traditionally a brisket flat is preferred.

Place the brisket in a non-reactive container and add the brine; cover and refrigerate for 10 days. Check daily to ensure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine, rinse and place in water bath (again under refrigeration) for 1 day to purge some of the salt back out of the brisket (if boiling traditionally, no need to complete this step). Drain and rinse brisket after 6-8hrs in water bath

Using mustard as a binder, Season the brisket liberally with Garlic Pepper and freshly ground toasted coriander seed. (About 3TBS of each)  

Place into a 250ºF smoker, and cook for 6 hours (Internal temp of 170ºF) 

Wrap brisket in foil and cook for another 2-3hours @ 275º, until probe tender (195-205ºF)

Rest for 30-60 minutes;  slice and serve!  Can also be served cold (for sandwiches)


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