Smoked Wagyu Brisket

Votes: 1

Time: 15 hours 40 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 727, total fat 57 G., saturated fats 22 G., proteins 44 G., carbohydrates 9 G., fiber 3 G., cholesterol 223 mg, sodium 654 mg, sugar 1 G.

Tender and juicy smoked beef brisket, coated with a thick black pepper crust, literally melts in your mouth and doesn't even need a sauce. It takes over 15 hours to cook, but the result is worth the tedious wait. The brisket is thinly sliced and served with a side of braised collard greens and bacon.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Kale

4 slices bacon, diced
1 small yellow onion, diced
1 tbsp beef base
3 bunches of finely chopped kale
1 tbsp. salt
1 tbsp. apple cider vinegar

Beef brisket

One wagyu brisket weighing 5-7 kg.
0.5 cup coarse salt
0.5 cup coarsely ground black pepper
2 tablespoons granulated garlic
Yellow mustard, as needed
Special equipment: smokehouse; meat paper measuring 60×90 cm.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, mustard, bacon, leafy cabbage, black peppercorns, garlic granules

Cooking the dish according to the recipe:

Kale:
Heat an 8-quart (8-quart) saucepan over medium-high heat and cook the bacon until crisp. Add the onion and cook over medium heat for 2 minutes. Add the ground beef, cabbage, and 5 cups of water (see Note). Simmer over medium-high heat until the greens are tender, about 2 hours. Season with salt and apple cider vinegar to taste.

Note

Beef stock is made from beef broth and has a rich flavor, a paste-like consistency, and a dark brown color. Place it on the stove and simmer until the liquid has reduced by half, about 2-3 hours. Beef stock is considered an ingredient; use it when you don't need as much liquid.
Preheat the smoker to 100°C.

Beef brisket:

Trim the fat from the brisket, leaving a 1/4-inch (0.5 cm) thick layer on top and no fat underneath. Combine salt, pepper, and garlic in a bowl. Lightly coat the brisket with mustard, then season generously with spices. Place the brisket in the smoker and cook for 12 hours. Wrap the brisket in parchment paper and return it to the smoker. Increase the temperature to 275°F (135°C) and cook until the internal temperature of the meat reaches 205°F (95°C), about 2 hours more. Let it rest until the internal temperature of the meat drops to 165°F (74°C), about 1 hour.
Unwrap the paper and slice the brisket across the grain. Serve with braised cabbage.