Cooking an A5 Japanese Wagyu Brisket

Cooking this behemoth is a worthy undertaking. The challenge for bbq brethren comes in 2 forms, the sheer size of the cut and the astronomical amount of marbling this cut contains. The key to cooking is similar to a typical brisket, but with a much more gentle touch. Trying to maintain the delicate fat while bringing the meat into the range to break down collagen into gelatin is the name of the game here. Ideal cooking method should be keeping the internal temp of the brisket between 160 and 205F.

Seasoning

• While the flavor of this Japanese Wagyu can stand on its own, freshly cracked black pepper is a great compliment. It is important to salt the trimmed brisket. 1 hour per lb is a general rule, but overnight should suffice.

Preheat grill

(2 level fire, or offset smoker)

• Ideal equipment for this product is an offset smoker. If not, a 2-level fire is the ideal smoker set up if you’re cooking with coals. The goal here is to not have fat drip onto coals causing temp spikes

Cook

(what to look out for)

• When the cooking equipment has been at temp for 30 minutes. Put the brisket on the grate unwrapped on a section that isn’t directly over the fire. Close the lid and maintain ambient temps of 200-225
• Be sure to include a drip pan for the higher-than-average amount of fat that will render out over time

The TEXAS CRUTCH

• A contentious technique among purists, but allows greater temp and moisture control.
• When the internal temp of the brisket breaks the 170F mark remove the brisket from the smoker and wrap in pink or peach butcher paper.
• Put back on smoker, again not directly over the coals. Bring the heat up to 225 but no hotter than 250.

The Finish

• Continue to cook until the internal temp of the brisket is 180 and then immediately shut all openings to the smoker.
• Partially unwrap the brisket and if you shake it gently it should jiggle (that’s the scientific term for it)
• Don’t remove it from the smoker yet

Napping

• Let sit for 1 more hour in the cooling smoker (brisket will still be cooking internally and increasing in temperature during this time)
• Remove (still wrapped) put in cooler or insulated container for up to 3 hours
• If you’ve wrapped it, be very careful not to spill the drippings everywhere. In one of our own tests, we were a little caught off guard and spilled some when we tried to move it off the grill (there may have been some tears shed at the loss of that delicious wagyu fat).

Slicing

• Set up cutting area with plenty of cutting surface as well as paper/kitchen towels to manage the apocalyptic flood of juices.
• Using the longest knife you have cut across the grain to the desired thickness on the Flat side.
• Once the fat seam separating the Point and Flat portions begins to show remove the Point from the remaining unsliced flat.
• The muscle grain of the Point runs opposite to that of the Flat. Since they sit on top of one another there is no way to maintain a tender slice w/o separating.