Low & Slow Wagyu Brisket
Wagyu brisket is made for low and slow cooking. The marbling gives it incredible tenderness, while a simple rub and gentle heat allow the flavour to build over time.
Ingredients
1 Wagyu brisket
2 tbsp kosher salt
2 tbsp coarse black pepper
1 tbsp garlic powder
1 tbsp smoked paprika
1 tsp mustard powder
Yellow mustard or olive oil, as a binder
How to Cook
Trim the brisket lightly, leaving about ¼ inch of fat on top so it can render as it cooks.
Rub the brisket with a thin layer of mustard or olive oil. Mix the salt, pepper, garlic powder, smoked paprika and mustard powder together, then coat the brisket evenly.
Let it sit for at least 1 hour, or overnight in the fridge for deeper flavour.
Cook at 225°F to 250°F.
If using a smoker, place the brisket in and let it cook slowly until the internal temperature reaches about 165°F and the bark has formed. If using an oven, place it on a rack over a roasting pan.
Once the bark has developed, wrap the brisket in butcher paper or foil with a splash of the mop mixture. Continue cooking until the brisket reaches 200°F to 205°F and feels tender when probed.
Rest the brisket, still wrapped, for at least 1 hour before slicing. Slice against the grain and serve with pan juices.
100% DNA Verified Wagyu
Every cut of Bird’s Hill Wagyu is raised in New Brunswick and 100% DNA verified through the Australian Wagyu Association, giving you full confidence in exactly what you’re bringing to your table.