Japanese A5 Brisket is the best of the best when it comes to meat. It might seem like a daunting cut to cook, but have no fear! We’ve debunked some myths about smoking this incredible cut so that you can expertly maintain the delicate fat while bringing the meat into range to break down the collagen into gelatin, resulting in the juiciest, most tender meat masterpiece even the grilling gods dream about.
Check out these tips and tricks from Crowd Cow, the leading online retailer of Japanese Wagyu, so that you can prepare the ultimate BBQ feast.
Q: Wagyu packs so much flavor — do I need seasoning?
A: 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 before cooking, letting it dry-brine about 1 hour per pound as a general rule (or overnight). The higher level of fat means more salt is needed, so don’t be afraid to season liberally! As always, salt to taste after slicing to enhance the umami-richness and buttery flavor.
Q: Given Wagyu is insanely marbled, will my Japanese A5 Wagyu Brisket purge excessively? How much of my Brisket will I lose due to fat?
A: It depends on the cut. Custom-trimmed Wagyu brisket flats, for example, are portioned to about 4 to 7 pounds and should fit on any smoker, grill or outdoor cooking device. After taking the point off, these flats have been trimmed to remove any excess fat cover — so you should expect to lose less fat and enjoy more brisket! It’s estimated that you should lose up to 20% of weight due to purge.
Q: How should I avoid flare-ups while smoking my Japanese A5 Wagyu Brisket?
A: The ideal equipment for this is an offset smoker. If not, a 2-level fire smoker will work if you’re cooking with coals. The goal here is to not have fat drip onto coals causing temperature spikes, so we recommend placing a tray underneath to catch any excess grease.
Q: What is the best way to cook it?
A: When the cooking equipment has been at temp for 30 minutes, put the unwrapped Brisket on the grate on a section that isn’t directly over the fire. Close the lid and maintain ambient temps of 200 to 225°F. When the internal temp of the Brisket breaks the 170°F 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. Continue to cook until the internal temp of the Brisket is 180 to 195, then immediately shut all openings of the smoker. Partially unwrap the Brisket and if you shake it gently, it should jiggle.
Q: How long does it need to rest?
A: Let it sit for 1 more hour in the cooling smoker (the Brisket will still be cooking internally and increasing in temperature during this time). Remove the Brisket (still wrapped) and put it in a cooler or insulated container for up to 3 hours. If you’ve wrapped it, be very careful not to spill the drippings everywhere — you can save the tallow for frying veggies!
Q: I’d love to share my smoked Japanese A5 Wagyu Brisket with my friends — how many servings will it provide?
A: Japanese A5 Wagyu Brisket is a treat to share. Starting at $180, this cut will go far since it’s much richer than your average Prime Angus brisket. About 8 oz is the recommended serving size.