American Wagyu Whole Brisket

As a staple of everything from world-renowned barbecue competitions to Jewish delis, few cuts of beef are more universally beloved than brisket. That’s because it combines a luscious texture with a robust flavor that few cuts compare to. And when you add the boundless fat marbled throughout The Good Silver Steak Co.’s American Wagyu Whole Brisket, you bring a whole new level of tenderness and taste to your meal.

Weighing in at 12 to 15 pounds, our whole brisket cuts are the ideal choice for feeding hungry tailgaters and holiday dinner guests alike. With as many ways to cook brisket as cattle in Texas, you can break these naturally tough cuts down to fork-tender delicacies using several methods. So if you like traditional smoked barbecue, classic deli-style corned beef, or the elegance of a braised roast, Good Silver’s American Wagyu Whole Brisket offers endless possibilities.

Pitmasters spend a lifetime tinkering with and perfecting their Texas-style smoked brisket rubs and cooking techniques. Lucky for you, with these tips from Good Silver, your American Wagyu Whole Brisket is sure to be a crowd pleaser. As with any cut of meat, remove your beef brisket from the refrigerator and let it come to room temperature. For a whole brisket this big, we recommend a minimum of one hour.

Pat dry the entire surface of your whole brisket and then:

1. With a heavy hand, apply your favorite barbecue rub. It can be as simple as salt and pepper or as complex as you prefer.
2. Set up your smoker based on the manufacturer’s instructions (or your own tried-and-true specifications).
3. Once your smoker is consistently between 225 and 250 degrees Fahrenheit. Be sure to periodically check your smoker’s temperature so it remains in this sweet spot throughout the smoke.
4. Add hickory, mesquite, or a combination of the two kinds of wood to the fire and let it burn off a bit.
5. Place the whole brisket fat cap up on the grill grate. Insert a meat thermometer into the thickest part of the brisket to monitor the internal temperature.
6. Smoke until the meat is fork-tender but not falling apart. When your whole brisket reaches an internal temperature of 200 degrees, you want to take it off the smoker. To break down all the tough connective tissue and collagen that makes the whole brisket naturally tough, plan on cooking yours for about one hour per pound.
7. Remove the whole brisket pan from the grill and rest for at least 15 minutes. Transfer your meat to a cutting board and thinly slice it across the grain with a sharp knife.

If you’re interested in slow cooking your whole brisket in the oven, follow the early steps but place it in a 250-degree oven rather than on the smoker. For a smaller but equally delicious brisket, take a look at our brisket roasts.

While you may assume a big, bold red wine is necessary to stand up to the robust and smoky flavors of brisket, you likely crave beer. Pour yourself an IPA, stout, or Belgian Dubbel or Tripel for their hop-heavy flavors. If liquor is more your style, a heavy-handed pour of whiskey is sure to please. Now, all that’s left to do is sip, slice, and savor.