American Wagyu and FullBlood Wagyu Brisket

Instructions

1. Thaw
2. Trim up the point, fat and silver skin and leave a thicker layer of fat on the flat
3. Rub brisket with olive oil
4. Apply salt, pepper and garlic or your favorite rub
5. Heat smoker to 275 degrees F
6. Once a “bark” develops (around 2 hours) spritz the brisket with a mixture of beef broth, pickle juice or beer.
7. Spritz every 20 minutes
8. Bring brisket to 170 degrees F then wrap in foil, add a couple ounces of spritzer mixture with the brisket
9. Heat smoker to 300 degrees F
10. Continue at 300 until brisket reaches 200 degrees internally or is probing tender
11. Between 200-210 is a good range pending on how tender the flat feels when probing
12. Remove, let stand 15 minutes
13. Slice thinly against the grain