Smokey Wagyu Brisket

Smoked brisket is an art, and when done right, it rewards you with a melt-in-your-mouth, tender and smokey flavour that is like nothing else. This recipe highlights the rich marbling of Futari Wagyu and guides you through a low-and-slow smoking process to achieve perfect tenderness.

Shop our Wagyu brisket here.

Preparation

1. Bring to Temperature – Remove the brisket from the fridge at least an hour before cooking to allow it to come closer to room temperature. Keep it out of direct sunlight.

2. Seasoning – Rub the exterior with salt or your preferred spice rub, ensuring an even coating for maximum flavor.

Setting Up the BBQ

We use a coal-fired Weber with heat beads positioned on either side for indirect cooking.

• Place a large drip tray in the center of the grill and fill it about one-third full with hot water. This helps maintain humidity during cooking.

• Preheat the BBQ to 150-170°C.

• Once at temperature, place the brisket on the grill above the drip tray.

• Add two smoking blocks (available from Bunnings) directly onto the hot, smoldering coals—one on each side.

Tip: We’ve also experimented with the Weber ‘Low and Slow’ accessory, which provides a slightly different setup but maintains a consistent lower temperature while still cooking over coals.

Smoking & Cooking

3. First Hour – Let the brisket cook for one hour at 150-170°C.

4. Lower the Temperature – After the first hour, allow the BBQ temperature to gradually drop to 110-120°C and maintain this for the remainder of the cook.

5. Cooking Time – Depending on the brisket’s size and your BBQ’s temperature stability, expect a total cook time of 6-12 hours. The rule of thumb for cooking time is 1:30-2 hours per kilogram (ie. 6kg = 9-12 hours).

6. Doneness Check – The brisket is done when the internal temperature reaches around 94°C. Use a meat thermometer to check—when probing, it should feel like sliding into butter.

Marinade for Resting

Before resting, prepare a marinade to enhance flavor and moisture:

• 1 tbsp brown sugar

• 75 ml balsamic vinegar

• 75 ml beef stock

Mix and dissolve these ingredients together.

Wrapping & Resting

7. Prepare Butcher’s Paper Wrap – Lay two large sheets of butcher’s paper (available from Bunnings) in a cross formation over a large baking dish.

8. Wrap the Brisket – Place the cooked brisket in the center, pour the marinade over it, and wrap tightly, one sheet at a time, ensuring the meat and marinade are secure inside.

9. Resting Stage – Allow the brisket to rest in a switched-off oven or an esky, wrapped snugly in a towel or blanket. Rest for at least 30 minutes or up to several hours before serving. This helps the juices redistribute, making for an even more tender bite.

Serving Options

1. Classic Slices – Thinly slice against the grain and serve immediately.

2. Caramelized Cubes – Cut into 2-inch wide strips, sear on a hot grill or plate until caramelized, then slice into bite-sized 2-inch squares for an extra layer of texture and flavor.

Final Tips

• Use quality smoking wood for the best flavor—hickory, oak, or cherry work well.

• Avoid cooking at too high a temperature, and embrace the "low and slow". 

• Be patient! Every brisket cook will be different in time so it may take longer than suggested

• When done, the brisket should have a deep, mahogany bark and a juicy, tender interior.