For Easter or just regular old Sunday dinner, our smoked Wagyu Brisket can’t be beat. 

Our Wagyu Brisket is marbled, tender, and so flavorful, you’ll never buy one from the butcher again. It’s the perfect piece of meat to smoke, as it’s evenly thick throughout. You can cook it a myriad of ways, but we like it best smoked with a simple salt-and-pepper rub. The secret is all in the smoking, which takes about six hours for a 4-5 lb. brisket flat. Here’s how you do it.

Ingredients:

• Salt and pepper 

• Miraflora Wagyu Brisket

• Onions and jalapeños for serving

Instructions:

Pat brisket dry with paper towels, sprinkle a light coating of kosher salt and coarse pepper on all sides. Then let the meat come to room temperature. Meanwhile, prepare the smoker.

For the smoker, use hickory wood for the best Texas flavor. Preheat smoker to 275 F, then turn down to 225 F. You’ll want to start the brisket there for 30 minutes, increase the temperature to 250 F for another 30 minutes, and then smoke it the rest of the way at 275 F.

Place brisket fat side up and smoke until internal temperature reaches 195 F. 

Rest brisket for 30 minutes at room temperature. Slice against the grain and serve with white bread, sliced onions, and jalapeños.