Recipes & Techniques: Smoked Wagyu Brisket

Smoked Wagyu Brisket INGREDIENTS 2 Wagyu brisket (about 9 lbs. each) Sweet ‘n Spicy Dry Rub (See recipe below) Mopping Sauce (See recipe below) DIRECTIONS 1. Rub all sides of the brisket with Sweet ‘n Spicy Dry Rub. Set aside at room temperature for 2 hours. 2. Prepare your smoker according to manufacturer’s directions. Smoke for 12 to 14 hours or until buttery, maintaining a temperature of 200°–220°F. (When we prepared this at the Aspen Food & Wine Classic, we used a combination of mesquite and apple wood for smoking.) 3. Baste every 20 to 30 minutes with mopping sauce. 4. To serve, slice brisket across grain. Cut on the bias for wider slices. Top with a splash of the mopping sauce. Sweet ‘n Spicy Dry Rub Yield: 1 1/3 cups — enough for about 20–25 lbs. of brisket INGREDIENTS 1/4 cup dark brown sugar 1/4 cup minced garlic 1/4 cup dried marjoram 1/4 cup Kosher salt 1/4 cup freshly ground pepper 2 tablespoons ground cayenne pepper 1 tablespoon allspice DIRECTIONS Combine all ingredients in a blender or food processor, and pulse until mixed thoroughly. Mopping Sauce Yield: 7 cups — enough for 25–30 lbs. of meat (For a smaller version of this recipe, click here.) INGREDIENTS 4 cups apple cider vinegar 2 cups water 1/4 cup Worcestershire sauce 1/4 cup Kosher salt 1/4 cup freshly ground black pepper 1/4 cup vegetable oil DIRECTIONS Combine all ingredients in a blender or food processor, and pulse until mixed thoroughly. back to top

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