Wagyu Brisket: Discover the Rich Flavors of Japanese Wagyu

Hold onto your hats, folks, because this Rosh Hashanah, we're ditching the predictable brisket and ushering in a new era of holiday feasting – Wagyu Brisket!

This is a succulent, melt-in-your-mouth Wagyu beef, slow-smoked to absolute perfection, gracing your table as the centerpiece of your New Year celebration. It's a symphony of flavors – the rich, buttery marbling of the Wagyu, the deep smoky notes from hours of patient cooking, and a hint of sweetness that lingers on the palate.

This Wagyu Brisket will redefine your expectations, with each slice yielding a tender, juicy bite that practically dissolves in your mouth. It's a dish that embodies abundance and prosperity, perfect for ushering in a sweet new year filled with joy and good fortune.

So, gather your loved ones, raise a glass to new beginnings, and let the Wagyu Brisket take center stage at your Rosh Hashanah feast.

Table of Contents

The History and Heritage of Wagyu Brisket

The history of wagyu brisket dates back over 1,000 years in Japan, where these remarkable cattle were originally bred as draft animals for rice farming. The term “Wagyu” translates to “Japanese cow,” and these cattle are known for their genetic predisposition to produce exceptional marbling due to the intramuscular fat they accumulate.

This marbling is what makes wagyu brisket so special, providing an unparalleled flavor and tenderness that is sought after by chefs and meat enthusiasts alike.

Understanding the heritage of Japanese Wagyu cattle enhances the appreciation for this cut of meat. The traditional raising techniques, which include specialized diets and stress-free environments, have been meticulously preserved through generations.

Ingredients Used to Make Wagyu Brisket

Wagyu Brisket: The star of the show, known for its incredible marbling and rich flavor.
Kosher Salt & Black Pepper: The essentials for seasoning, letting the quality of the meat shine through.
Garlic Powder & Onion Powder: Adds a subtle depth of flavor that complements the beef.

Paprika: For a touch of smokiness and color.
Brown Sugar: Balances the spices with a hint of sweetness.
Beef Broth: Keeps the brisket moist during the slow cook.

Apple Cider Vinegar: Adds a bit of tang and helps tenderize the meat.
Worcestershire Sauce: Deepens the umami flavors in the brisket.

How to Make Wagyu Brisket

Prep the Brisket: Start by trimming any excess fat from the brisket, leaving a thin layer for flavor. Pat the brisket dry with paper towels. This helps the seasoning stick better.
Season Generously: In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika, and brown sugar. Rub this mixture all over the brisket, making sure to coat it evenly. For best results, let the brisket sit with the rub for at least an hour, or even overnight in the fridge.
Preheat the Smoker: Set your smoker to 225°F (107°C). If you don’t have a smoker, you can use a regular oven with a bit of liquid smoke, but the smoker is where the magic happens.

Smoke the Brisket: Place the seasoned brisket in the smoker, fat side up. Smoke for about 6-8 hours, or until the internal temperature reaches 160°F (71°C). This slow cooking allows the fat to render and the meat to absorb that beautiful smoky flavor.
Wrap and Finish: Once the brisket reaches 160°F, wrap it tightly in butcher paper or aluminum foil. Return it to the smoker and continue cooking until the internal temperature hits 195-205°F (90-96°C). This will take another 3-4 hours.
Rest the Brisket: Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. This helps the juices redistribute throughout the meat, making every bite incredibly juicy.

Slice and Serve: Slice the brisket against the grain into thick, juicy slices. Serve it up with your favorite sides, like coleslaw, cornbread, or pickles, and enjoy the ultimate brisket experience.

There you have it—Wagyu Brisket that’s so tender and flavorful, it practically melts in your mouth. This isn’t just any brisket; it’s a special occasion on a plate. Perfect for impressing your guests or just treating yourself to something extraordinary, this recipe will have everyone asking for seconds (and maybe even thirds).

Quick Cooking Recipe

Preparation Time: 15 minutes (plus marinating time)
Cooking Time: 10-12 hours
Inactive Time: 30 minutes (resting)

Total Time: 10.5-12.5 hours
Author: Jen Sharpin | So Damn Delish
Yield: Serves 8-10

Experience luxurious Wagyu Brisket! Learn to slow-cook this marbled, melt-in-your-mouth beef to perfection. Elevate your barbecue game with this premium cut.

Ingredients:

5-7 lbs Wagyu brisket
2 tablespoons kosher salt

1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder

1 tablespoon paprika
2 tablespoons brown sugar
1 cup beef broth

1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce

Instructions:

Trim excess fat from the brisket, leaving a thin layer. Pat dry with paper towels.

Mix salt, pepper, garlic powder, onion powder, paprika, and brown sugar. Rub all over the brisket.
Preheat the smoker to 225°F (107°C).
Smoke brisket for 6-8 hours, until internal temperature reaches 160°F (71°C).

Wrap brisket in butcher paper or foil. Continue cooking until internal temperature reaches 195-205°F (90-96°C), about 3-4 more hours.
Rest brisket for 30 minutes. Slice against the grain and serve.

Notes:

For added flavor, spritz the brisket with apple juice every hour during smoking.

Leftovers (if you have any!) make amazing sandwiches the next day.

Nutrition Facts (per serving)

Calories: 400 kcal
Total Fat: 30g

Saturated Fat: 12g
Trans Fat: 1g
Cholesterol: 120mg

Sodium: 75mg
Total Carbohydrates: 0g
Dietary Fiber: 0g

Sugars: 0g
Protein: 35g

Pairing Wines with Wagyu Brisket

Choosing the right wine to accompany wagyu brisket can enhance your dining experience significantly. The rich, buttery flavor of wagyu brisket pairs beautifully with full-bodied red wines that can complement its intensity.

A bold Cabernet Sauvignon is an excellent choice, offering deep fruit flavors and robust tannins that enhance the brisket's marbled richness. Alternatively, a Malbec with its dark fruit notes and smooth texture can harmonize perfectly with the succulent qualities of this prized meat.

If you prefer white wine, a creamy Chardonnay can also be a delightful option. Its oaky and buttery characteristics mirror the luxurious texture of Wagyu brisket, creating a sophisticated pairing. Experimenting with different wines allows you to discover flavors that resonate with your palate while elevating the experience of enjoying this exquisite cut, such as the whole brisket you might find at places like brisket costco.

Hungry for more culinary adventures with this Wagyu brisket? So Damn Delish is your one-stop shop for drool-worthy recipes that'll make any occasion extra special!

Wagyu Brisket: Discover the Rich Flavors of Japanese Wagyu

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Print Recipe

Experience Wagyu Brisket with So Damn Delish! Learn to slow-cook this melt-in-your-mouth beef to perfection. Elevate your barbecue game with this premium cut.

Total Time: 10.5-12.5 hours
Yield: Serves 8-10 1x

Ingredients

Scale

5–7 lbs Wagyu brisket

2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder

1 tablespoon onion powder
1 tablespoon paprika
2 tablespoons brown sugar

1 cup beef broth
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce

Cook Mode Prevent your screen from going dark

Instructions

Trim excess fat from the brisket, leaving a thin layer. Pat dry with paper towels.
Mix salt, pepper, garlic powder, onion powder, paprika, and brown sugar. Rub all over the brisket.
Preheat the smoker to 225°F (107°C).

Smoke brisket for 6-8 hours, until internal temperature reaches 160°F (71°C).
Wrap brisket in butcher paper or foil. Continue cooking until internal temperature reaches 195-205°F (90-96°C), about 3-4 more hours.
Rest brisket for 30 minutes. Slice against the grain and serve.

Notes

For added flavor, spritz the brisket with apple juice every hour during smoking.
Leftovers (if you have any!) make amazing sandwiches the next day.