California Farm Barbecue Smoked Wagyu Beef Brisket

Name: California Farm Barbecue Smoked Wagyu Beef Brisket
Total time: 36000 s
Yield: 12 dinners
Cuisine: American
Ingredients: 6 pounds Wagyu beef brisket top part, top part is called the point, flat part is called the skirt; For the dry rub:; 1/2 Cup truffle broth or beef broth; 2 Tbs ground pepper from freshly smoked green peppercorns; 2 Tbs wildflower honey; 2 Tbs sliced garlic cloves; 2 Tbs Smoked paprika powder; For the glaze:; 1/2 cup Apple cider; 1 Tbs Wildflower Honey; 1 Tbs apple cider vinegar; 2 Tbs sliced shallots; 2 Chimneys of mesquite charcoal; 2 chimneys of soaked oak wood; Serve with wasabi horse radish cream; Pair with red wine

Hobby Horseman @HobbyHorseman

California, United States

The best Wagyu beef is more tender than the best USDA beef because it is marbled with fat more throughout the meat. Lean cuts like tri tip or brisket can taste juicier than regular beef as well if marbled properly. There are 15 grades of Wagyu beef, varying from $300 a pound to $11 per pound. Our butcher sells the Wagyu brisket triangle tip called the point, a 6 pound piece, which I prefer to cold smoke whole for juicyness. Makes 12 dinners. Freezes well.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

9 hour smoke, 1 hour glaze

12 dinners

6 poundsWagyu beef brisket top part, top part is called the point, flat part is called the skirt
For the dry rub:
1/2 Cuptruffle broth or beef broth
California Farm Truffle Broth and Soup
2 Tbsground pepper from freshly smoked green peppercorns
2 Tbswildflower honey
2 Tbssliced garlic cloves
2 TbsSmoked paprika powder
California Farm Summer Made Red Paprika Spice
For the glaze:
1/2 cupApple cider
California Farm Apple Cider
1 TbsWildflower Honey
1 Tbsapple cider vinegar
California Farm Forever Apple Cider Vinegar
2 Tbssliced shallots
2Chimneys of mesquite charcoal
2chimneys of soaked oak wood
Serve with wasabi horse radish cream
California Farm Wasabi Horseradish Paste
Pair with red wine
California Farm Chateau Neuf du Papa Red Wine
Equipment: grill, digital thermometer, brush, charcoal chimney, bucket to soak wood, food processor to make glaze, foil to wrap brisket in glaze
Cost: Wagyu point brisket is $11 per pound, $5.50 per dinner

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Steps

9 hour smoke, 1 hour glaze

1

Start the fire and smoke with a piece of paper or some straw under mesquite charcoal and soaked oak wood in the charcoal chimney. Do not use chemical fire starters or charcoal that has starter fluids. Lay 2 Tbs of whole green peppercorns on aluminum foil on the griddle, smoke half an hour as the closed grill reaches 225 F degrees temperature for cold smoking. Grind the smoked peppercorns to make the rub.
2

Make the dry rub paste: make a paste of the garlic, hot paprika, smoked ground pepper, honey in half a cup of warm broth.
3

Trim off the thick top part called the brisket point, make even slices on its fat cap side to allow the dry rub to penetrate, rub with dry rub paste. Lay the rubbed brisket, fat cap side down, next to the fire and cold smoke in handwarm grill, 225 F degrees, with an internal brisket temperature of rising slowly to 170 degrees, 9 hours.
4

When a nice crust has developed, I make a honey glaze paste: mix warm honey, apple cider and vinegar, to brush on.
5

After nine hours of smoking, turn brisket cap size up and coat brisket with honey glaze paste, slivered shallots on top, loosely cover with foil on top, open the air intake to smoke 1/2 hour longer and hotter till internal brisket temperature is 190F degrees.
6

Fold back the top of the foil wrap to bake a glaze crust into the brisket, another 1/2 hour with internal temperature of 190 F degrees. Cut in 1/4” slices across the grain. Serve with wasabi horseradish cream and roasted mushrooms, brussels sprouts, shallots, and miniature potatoes. Enjoy.

California Farm Roasted Shallots, Sprouts, Mushrooms and Potatoes
7

Freeze leftover brisket sliced in 1/2 pound portions in ziplock freezer bags.

Linked Recipes

California Farm Truffle Broth and Soup

California Farm Summer Made Red Paprika Spice

California Farm Apple Cider

California Farm Forever Apple Cider Vinegar

California Farm Roasted Shallots, Sprouts, Mushrooms and Potatoes

California Farm Wasabi Horseradish Paste

California Farm Chateau Neuf du Papa Red Wine

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on September 25, 2023 06:10

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.