Cooking the perfect Wagyu brisket can be a rewarding but challenging experience. A staple of Texas barbecue, brisket is known for its rich flavor and tender texture when cooked properly. However, it’s a cut of beef that requires time, patience, and the right technique to get it just right. Whether you’re a barbecue novice or a seasoned grill master, following these tips will help you cook a brisket that’s juicy, flavorful, and tender every time.
Choose the Right Wagyu Brisket
The first step to cooking a perfect Wagyu brisket is choosing the right cut. Brisket is from the chest of the Wagyu cow and is typically sold as either a whole or “packer” brisket, which includes both the point and flat, or the flat point cuts separately. If you’re aiming for maximum flavor and tenderness, opt for the whole packer brisket. The point is the fattier section, which will add moisture and flavor during cooking, while the flat is leaner but can still be delicious when cooked correctly.
Look for a Wagyu brisket with good marbling (fat streaks throughout the beef) as the fat will render during cooking and help keep the beef moist. Also, aim for a Wagyu brisket that has a flexible, bendy feel when you pick it up. This indicates that it hasn’t dried out, which can happen if the brisket has been stored for too long.
Trim the Wagyu Brisket Properly
Before cooking, you’ll need to trim the brisket to remove excess fat. While fat is essential for flavor and moisture, too much can prevent the rub from penetrating the beef and can lead to overly greasy results. Trim the fat cap down—this allows enough fat to render and flavor the beef without overwhelming it. You’ll also want to remove any large, hard pieces of fat, known as deckle fat, which won’t break down during the cooking process.
When trimming, make sure to keep the shape of the Wagyu brisket relatively uniform. This ensures even cooking throughout, preventing one end from drying out while the other is still cooking. Booth Creek Wagyu briskets come pretrimmed so you’ll have less work to get it trimmed to your liking.
Use a Good Rub
A flavorful rub is key to developing a delicious crust, or bark, on your Wagyu brisket. We recommend using our BCW Steak Seasoning for the perfect flavor. If you rather control the flavor profile of the spices, you can make your own. A simple yet classic brisket rub consists of salt, pepper, garlic powder, and paprika, but you can experiment with other spices like cumin, chili powder, or mustard powder depending on your taste.
Generously coat the Wagyu brisket with the rub, making sure to cover all sides. Allow the brisket to sit for at least an hour before cooking to let the rub penetrate the beef. For an even more intense flavor, you can let it sit overnight in the refrigerator.
Cook Low and Slow
One of the most important aspects of cooking a perfect Wagyu brisket is maintaining a low and slow cooking process. Brisket is a tough cut of beef, full of connective tissue that needs time to break down and become tender. A slow cook at a low temperature allows the fat to render and the connective tissue to dissolve, resulting in tender, juicy beef.
Wrap the Wagyu Brisket
During the cooking process, Wagyu brisket can hit what’s known as the “stall,” a point where the internal temperature stops rising for an extended period of time. This happens because the moisture in the beef is evaporating, cooling the surface and slowing the cooking process. To help the Wagyu brisket push through the stall and retain moisture, many pitmasters use a technique called “the Texas crutch,” which involves wrapping the brisket in aluminum foil or butcher paper once it reaches a certain temperature.
Wrapping the Wagyu brisket helps retain moisture and speeds up the cooking process without compromising tenderness. However, if you prefer a crunchier bark, butcher paper is the better option as it’s more breathable than foil and allows some moisture to escape.
Let It Rest
After the Wagyu brisket has reached its target internal temperature, it’s important to let it rest before slicing. Resting allows the juices to redistribute throughout the beef, ensuring that each bite is tender and juicy. Wrap the brisket in foil and let it rest in a cooler or at room temperature for at least an hour before slicing.
When it’s time to slice, make sure to cut against the grain of the beef. This shortens the muscle fibers and makes the brisket easier to chew, enhancing its tenderness.
Cooking the perfect Wagyu brisket requires time, patience, and attention to detail, but the results are well worth the effort. By selecting the right cut, using a flavorful rub, cooking low and slow, and wrapping and resting your brisket, you can achieve a tender, juicy masterpiece that will impress family and friends alike.
Shop Booth Creek Wagyu online or at one of our retail locations in Manhattan, Overland Park, Prairie Village, or Wichita, Kansas to get Wagyu brisket for your barbecue.