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Dry Rub Wagyu Brisket

Our Wagyu Brisket is slow smoked for 12 long hours. Which proves we are pretty passionate about brisket. Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef prime cuts, brisket has usually significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective, that’s what we do best in our smokehouse. Nothing is quite like a moist and tender beef brisket smoked to perfection.

Wagyu Beef Brisket (8-10 pound) untrimmed
Salt -15gms
Black pepper-25gms

1 tablespoon sugar
1 tablespoon paprika
1 tablespoon Lemon salt
1 tablespoon freshly ground black pepper
¾ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
⅛ teaspoon ground coriander
Olive oil -20ml

Apple Celeriac coleslaw
1 Green Apple
100gms celeriac peeled
30gms mayonnaise
5gms Dijon mustard
3gms chives chopped
Homemade BBQ Sauce
6 tablespoons packed dark brown sugar
½ cup cider vinegar
¼ cup molasses
¼ cup honey
¼ cup Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon liquid smoke
1 tablespoon chili powder
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 teaspoon ground allspice
¼ teaspoon ground cloves
4 cups ketchup
Coarse salt (sea or kosher) and freshly ground black pepper.

Combine All Ingredients in pan, bring to simmer

For Coleslaw

  • Slice green apple thinly using mandolin or knife juillene
  • Grate celeriac by using box grater, add salt, once it starts to leave water squeeze.
  • Mix mayonnaise, mustard, apple, celeriac, black pepper together in bowl.
  • Finish with some chopped chives on top.

For Brisket Cooking

  • Remove extra fat from brisket, leaving even layer of fat on top.
  • Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 120.c
  • For the dry rub: In a small bowl, combine the sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, and coriander.
  • Rub the entire brisket with the olive oil. Coat the brisket evenly with the dry rub.
  • Put the brisket over indirect heat, away from the coals, close the lid, and cook until the internal temperature of the brisket reaches 71.c, or about 4 hours.
  • Keep on basting Brisket with equal amount of apple cider vinegar and water mix every 30 mins.
  • Transfer the brisket chopping board. Glaze good quality BBQ sauce over the brisket and cover the brisket with foil. Put again over indirect heat and cook until the internal temperature of the brisket reaches 82.c, this may take 1 to 2 hours. Remove the baking pan from the grill and let the meat rest for 20 to 30 minutes.
  • Slice the brisket across the grain and serve.