AUSTRALIAN WAGYU BRISKET | ALL AMERICAN COOKING #smokedbrisket #australianwagyu #memorialday2023

I’ve smoked a few briskets in my day, from choice grade to prime to angus. But this Australian Wagyu Brisket (BMS 8-9) from ​⁠@GrandWesternSteaks was by far the most delicious, the most tender, and the fastest brisket I’ve ever smoked!Show more

Unlike my last brisket video that smoked on the Weber Kettle using the Slow N Sear, this one went on my CharGriller barrel grill with the sidecar smoke box, essentially turning my grill into an offset smoker. Beginning with a small amount of ​⁠@Fogocharcoal to get my smoker going, I continuously added hickory, oak, and pecan wood chunks to keep my temperature steady between 225F and 250F, occasionally seeing a spike near 275F but using the vents to keep a consistent lower temperature.

Surprisingly after only 4 hours, the temperature had reached 165F in the point and was hovering around 155F in the flat, and a gorgeous bark had set, so I pulled the kid off and wrapped it in pink butcher paper. Thankfully I though ahead to put drip pans under the grates, because this brisket rendered a LOT of fat! Still, it was juicy as could be, and wrapping was a little messy, but I got the job done.

After allowing the fire to calm down after leaving the lid open while wrapping this beautiful brisket, I placed the wrapped hunk of cow back on the smoker and just kept an eye on the temperature of the smoker, again not letting it climb above 275F and not allowing it to fall much below 225F before adding more wood and adjusting the vents to maintain a consistent temperature.

After only 6 more hours, this beautiful brisket was probing like soft butter, with a temp of 199F in the point and 196F in the flat. So into my Yeti cooler it went to spend the next 6 hours resting before it was time to serve. And she jiggled like a big hunk of meat jello, so I knew for sure, this baby was done!!

The simplicity of the seasoning, the flavor of the combination of hickory, oak, and pecan, and of course the quality of Australian wagyu made this brisket one of the best briskets I’ve ever tasted, let alone the best I’ve ever made.

Don’t be afraid to smoke a brisket at home! With proper trimming, proper seasoning, and the patience required to get your brisket to the right temperature before wrapping and the right tenderness before pulling it from the smoker, and then the all important resting stage - which should be a MINIMUM of one hour, and up to 10 hours depending on the size of your brisket and the quality of your cooler - you, too, can be eating quality smoked brisket and sharing with your family and friends the rewards of you effort and patience!

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Merch: https://allamericancooking.creator-spring.com/

My knives (be sure to mention All American Cooking if you buy yourself some!): https://us.razarknives.com/products/phantom-series-saffire

My wireless thermometers: https://combustion.inc/products/dueling-predictive-thermometers-and-display

And of course, the best brisket and other great meat: https://grandwesternsteaks.com/jc-wagyu-brisket-8-9.html

#smoke #smokedmeat #brisket #smokedbrisket #australianwagyu