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Wagyu Coffee Brisket flat, sliced
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Smoked Wagyu Brisket

It's Wagyu Brisket. Delicious, and simple with incredible, natural flavor that's enhanced with a little bit of coffee in the rub. Like anything you cook low and slow, plan accordingly. It's better to finish early, than late. A good rule of thumb is to plan on around 90 minutes for every pound of meat cooked at 225 degrees. I buy my briskets from Snake River Farms. If you're looking for the best source of high-quality brisket, click here
Course Main Course
Cuisine American, Barbecue
Prep Time 45 minutes
Cook Time 15 hours
Total Time 15 hours 45 minutes
Servings 12
Calories 352kcal
Author Nick

Ingredients

  • 12 lbs Whole Brisket
  • 2 tbsp Olive Oil Garlic Infused
  • 4 Tbsp Nick's Beef Rub link to recipe in the notes

Instructions

  • Remove your brisket from the fridge, and trim the fat off the brisket as much as possible, leaving a layer of about ¼". Take care to not over trim the brisket where the point and flat come together.
    Wagyu Brisket untrimmed
  • Once the brisket is trimmed, get smoker setup to smoke at 225 degrees using indirect heat
  • Rub the entire brisket with the Garlic Infused Olive Oil
    Coffe Rub Brisket
  • After applying the Olive Oil the brisket, generously apply the rub to the entire surface of the meat.
  • By this time your smoker should be up to temp. Place the brisket directly on the grilling rack. If you got up early to start this cook, now is a good time to take a nap.
  • After 4 hours check your smoker, and the temp on your meat. When I cook a whole brisket I place a separate probe in the point and the flat. Those two pieces of meat will cook at different speeds, and it's good to know where each of them sit.
  • The magic number you're waiting for right now is 160 degrees. Some people like to go for "look", or "feel" when they are cooking a brisket, but I'm not willing to leave it up to chance when I'm dealing with a piece of meat like this. Once it is up to 160 degrees you have two options.

Option 1, leave it alone until the meat gets up to around 200 degrees. This could take a while. Your meat WILL stall somewhere between 160 and 190, and if you're new to this, you will panic that the meat isn't cooking properly. The advantage of doing nothing at this stage is the fantastic bark that will form on the outside of the brisket.

    Option 2, pull the brisket off the smoker, and wrap it in a double layer of tin foil. Commonly referred to as the Texas Crutch, this will help your brisket push through the stall, and take a few hours off of your cook time. You will sacrifice a little in the firmness of the bark by doing this. When you wrap, be sure to keep your probes in the meat!

    • After wrapping, check the temp on your probes every hour. Once your temp is up to 200, it's time to pull the brisket from the smoker.
    • DON'T unwrap the brisket, it's not done! Place the brisket in a sealed cooler, with towels, and let it rest for at least two hours. This is a crucial step, and if you don't follow it, you're destined to have dry brisket.
    • Once the brisket has adequately rested, pull it from your cooler, set the table, and then slice it up! Don't forget, ALWAYS slice your brisket against the grain of the meat. This will ensure that every bite melts in your mouth.
      Wagyu Coffee Brisket flat, sliced

    Notes

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    Nutrition

    Calories: 352kcal