Here’s a stellar method for preparing a 5 lb American Wagyu Brisket Flat—a cut prized for its marbling, tenderness, and rich beefy flavor. Whether you’re smoking low and slow or roasting in the oven, this recipe brings out the best in Wagyu 🐄🔥.
🧂 Ingredients
- 5 lb American Wagyu brisket flat
- Kosher salt & coarse black pepper (Texas-style rub)
- Optional: garlic powder, smoked paprika, onion powder
- 1 cup beef broth or stock
- Optional: 2 tsp brine mix (like Cattleman’s Grill Butcher House Brine)
- Optional: Hickory or oak wood chunks for smoking
🔥 Smoking Method (Texas-Style)
- Prep the brisket Pat dry and apply a generous rub of salt and pepper (plus optional spices). Let sit at room temp for 30–60 minutes.
- Set up the smoker Preheat to 225–250°F. Use hickory or oak wood for classic flavor.
- Smoke low and slow Place brisket fat-side up. Smoke until internal temp reaches ~160°F (about 4 hours). Wrap in butcher paper or foil.
- Finish cooking Continue smoking until internal temp hits 203°F. Total time: ~6–7 hours for a 5 lb flat.
- Rest & slice Rest wrapped brisket for 30–60 minutes. Slice against the grain and serve with pickles, onions, and white bread.
🍷 Oven-Roasted Option
- Sear brisket in a hot pan for color.
- Place in roasting pan with onions, carrots, garlic, rosemary, and 1 cup red wine.
- Cover tightly with foil and roast at 300°F for 3–4 hours until fork-tender.
- Make pan sauce with drippings, butter, and flour for a rich gravy.
