Lyukum Cooking Lab > Blog > diet > gluten-free > Smoked Wagyu Brisket | Traeger Grill

Why Wagyu?

In December, the meat departments of Hill Country supermarkets are high-quality meats cornucopia. Or at least that’s how they are in my local HEB, Central Market, and Whole Foods. A few years ago, during the Steaks 101 cooking class, I emphasized that certain beef cuts can never be labeled Prime, and brisket is one of them. Well, that time has gone. Now we see Prime brisket every holiday season in Texas. And every year, we see more and more various Wagyu meat cuts. I bet most Texans and Texas residents know what Wagyu beef is by now, but just in case — a link to the info What is Wagyu?

HEB Wagyu Brisket
HEB Wagyu Brisket

Why Brisket?

For those who live in Texas or visit Texas, Texas barbecue is a must-try food. If, for some reason, you don’t know anything about Texas BBQ, please read this article — A Guide to Texas Barbecue: 4 Styles of Texas BBQ. Since beef brisket is one of Texas BBQ specialty, it was very tempting to try Wagyu. Especially taking into account, it’s not available in any local BBQ joints yet.

Wagyu Brisket
Wagyu Brisket

Why Cut It?

Beef brisket is a large cut (mine was 15 pounds) taken from the cow’s breast section. It is rich in connective tissue collagen and very tough — that’s why it tastes so good when cooked low and slow! This cut is long, and its thickness can be times as different on the opposite ends. As a result, it is often cut into two or even three portions because each must be cooked for a different time period for better results. Also, the thinner part is usually leaner and less moist.

Wagyu Brisket
Wagyu Brisket

Smoked Wagyu Brisket

Prep Time5 mins
Cook Time10 hrs
Course: Main Dish
Cuisine: American
Keyword: beef, brisket, smoked, traeger, wagyu

Ingredients

  • 15 lb wagyu beef brisket
  • 1 cup dry rub

dry rub

  • 3 tbsp black pepper freshly ground
  • 3 tbsp kosher salt
  • 3 tbsp Traeger Rub

Instructions

  • Combine all ingredients for the dry rub. Freshly ground black pepper can be substituted with a mix of ground peppers, including paprika, green peppercorn, green and red chili peppers, etc.
  • Cut the brisket into more or less evenly thick two or three portions. Apply dry rub generously.
  • Fill the receiver with pellets. Turn on Traeger, "Smoke" mode. When hot, switch to 225F. Place brisket portions on the smoking rack and set the timer to 3 hours.
    Wagyu Brisket: 1 hour of smoking
  • In 3 hours, check the inner temperature of the thinnest portion of brisket. When it reaches between 190F and 200F, take it off the rack, wrap it into a foil, return to the smoker, and let cook for another 30 minutes. Recheck the temp. It is done when the inner temp is 200F. Let it cool, keeping wrapped. Then refrigerate.
    Wagyu Brisket: 4 hours of smoking
  • Repeat with the next thinnest portion 1 or 2 hours later.
  • The thickest portion of brisket will take 8 to 10 hours to reach the temp between 190-200F. Since this portion can be cooked longer, it doesn't need the trick with foil. It has enough time to gelatinize the connective tissues and stay moist. But it still needs to cool down wrapped in a foil before being refrigerated.
  • Thinly slice cold brisket, then reheat it. Depending on the number of portions you are serving, it can be done differently. The best way to reheat 1-2 portions is by using the microwave —power level 5-6, 1-2 minutes, covered.
Smoked Wagyu Brisket (cold)
Smoked Wagyu Brisket (cold)
Smoked Wagyu Brisket (hot)
Smoked Wagyu Brisket (hot)
Smoked Wagyu Brisket (thick, cold)
Smoked Wagyu Brisket (thick, cold)
Smoked Wagyu Brisket (thick, hot)
Smoked Wagyu Brisket (thick, hot)
Smoked Wagyu Brisket (cold)