Wagyu Brisket Sandwich
Difficulty: Intermediate
Ingredients
- 1 17 lb Wagyu beef brisket
- Mustard as a binder
- Pickles
- Onions
- Your favorite sandwich bread
Instructions
- Begin by preheating your smoker to 225°F.
- Trim the brisket of any excess fat, leaving about 1/4 inch of fat on the meat. This will help keep the brisket moist during the smoking process.
- Once the brisket is trimmed, apply mustard as a binder. The mustard will help the seasoning to stick to the meat and add a nice flavor.
- In a separate bowl, mix together equal parts coarse salt and pepper. Combine well to make sure the seasoning is evenly mixed.
- Rub the seasoning mixture all over the brisket, making sure it's evenly coated.
- Place the brisket in the smoker and smoke it until it reaches an internal temperature of 175°F. This should take around 6-8 hours, depending on the size of your brisket and the temperature of your smoker.
- Once the brisket reaches an internal temperature of 175°F, wrap it in butcher's paper and place it back in the smoker. This will help to trap in the moisture and keep the brisket tender. Smoke it until it reaches an internal temperature of 200°F.
- After the brisket is done smoking, remove it from the smoker and let it rest for 1-3 hours in a cooler. This will help the meat to reabsorb the juices and make it even more tender.
- After the brisket has rested, remove it from the cooler and slice it against the grain. The brisket has two parts, the flat and the point. The point is the higher point of the brisket and it’s more fatty. Slice down in between those 2 muscles and turn the point 180 degrees and slice it.
- To assemble the sandwich, take two slices of bread and place a generous portion of the sliced brisket between them. Add pickles, onions, or any other desired toppings.
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