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!
Imagine this: 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.
Forget those dry, tough briskets of yesteryear. 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. This year, we’re not just celebrating; we’re indulging in the very best.
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 brisket, leaving a thin layer. Pat dry with paper towels.
- Mix salt, pepper, garlic powder, onion powder, paprika, and brown sugar. Rub all over 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.
Hungry for more culinary adventures this September? So Damn Delish is your one-stop shop for drool-worthy recipes that’ll make any occasion extra special!
