Welcome to our comprehensive guide on preparing mouth-watering Wagyu brisket on the Pit Barrel Cooker. Here, we will take you through the step-by-step process of cooking the perfect brisket, from selecting the right cut of meat to seasoning, smoking and serving it like a pro. Whether you are a seasoned pitmaster or a novice looking to impress your guests with a tender and succulent brisket, our guide has got you covered. So, get your apron ready, fire up the Pit Barrel Cooker and let’s dive in!

How to Prepare Mouth-Watering Wagyu Brisket on Pit Barrel Cooker: A Step-By-Step Guide

Introduction

If you’re a meat lover, you’ll understand the importance of smoking a brisket to perfection. However, smoking a Wagyu Brisket takes it to a whole new level. In this article, we’ll discuss how to prepare and smoke a mouth-watering Wagyu Brisket step-by-step on a Pit Barrel Cooker.

Ingredients and Equipment

Before we dive into the cooking process, let’s go over the ingredients and equipment needed to make the perfect Wagyu Brisket.

Ingredients:

• 9-pound Wagyu Brisket
• Kosher Salt
• Granulated Garlic
• Paprika
• Brown Sugar
• Black Pepper
• White Pepper
• Post Oak Wood Chunks
• Apple Cider Vinegar
• Water

Equipment:

• Pit Barrel Cooker
• Charcoal
• Fire Starters
• Meat Thermometer
• Spray Bottle
• Aluminum Foil

Rubbing the Brisket

The first and most important step is to prepare the brisket for smoking by applying a simple rub. Combine 1/4 cup kosher salt, 1/4 cup granulated garlic, 1/4 cup paprika, 1/4 cup brown sugar, 2 tablespoons black pepper, and 1 tablespoon white pepper in a mixing bowl.

Once the rub is ready, apply it generously on both sides of the brisket, making sure to massage the rub into the meat for maximum flavor.

Smoking the Brisket

Now that the brisket is ready, it’s time to begin smoking it using a Pit Barrel Cooker.

1. Preheat the Pit Barrel Cooker to 275-300 degrees Fahrenheit.
2. Place a few chunks of Post Oak on the charcoal to create smoke.
3. Once the smoker is ready, place the Wagyu Brisket on the grate with the fat side up.
4. Spritz the brisket with a mixture of apple cider vinegar and water every hour.
5. When the internal temperature of the brisket reaches 160 degrees Fahrenheit, wrap it tightly in aluminum foil.
6. Continue cooking until the internal temperature reaches 200 degrees Fahrenheit.
7. Remove the brisket from the smoker and let it rest for 30 minutes before slicing.

FAQs

1. What is Wagyu beef?
   Wagyu beef is a high-quality beef that is prized for its tenderness, flavor, and marbling.
2. Where can I find Wagyu Brisket?
   Wodagyu, a family-run ranch in Texas sells hormone-free, pasture-raised beef, including Wagyu Brisket.
3. What wood is best to use when smoking brisket?
   Post Oak wood chunks are the best wood to use when smoking brisket because it provides a mild, sweet flavor that complements the meat.
4. Can I use a different type of rub for the Wagyu Brisket?
   Yes, you can use any type of rub that you prefer. However, it’s essential to make sure that the rub enhances the beef flavor.
5. Can I use a different type of cooker to smoke the Wagyu Brisket?
   Yes, you can use any type of smoker to smoke the Wagyu Brisket. However, the cooking time and temperature may vary depending on the smoker.

Conclusion

Smoking a Wagyu Brisket to perfection takes time and patience, but it’s undoubtedly worth the effort. By following the steps outlined in this article, you’ll be able to produce a mouth-watering brisket that will leave your taste buds craving more. Don’t forget to share the recipe with your friends and family, and keep honing your smoking skills with each smoky and delicious batch. For more tasty grilling videos, check out the YouTube channel “Cooking With Ry” and follow the creator on Instagram and Facebook.