Smoked Fullblood Wagyu Brisket

Let the brisket come to room temperature, about two hours. Trim the fat cap back to roughly a quarter inch, keeping enough to carry flavor and moisture through the smoke. Score it in a crisscross pattern so the rub can reach the meat and the fat renders evenly.

Combine the rub ingredients. A binder is optional, but it helps the spices hold and keeps the surface from drying out. Coat every side evenly, pressing the rub in as you go.

Preheat to 225°F. This is the temperature where fat renders slowly without pulling moisture out of the meat. Oak, cherry, or hickory add just enough character without overpowering what the Wagyu already brings.

Place the brisket fat side up, letting the rendering fat baste the meat as it cooks. Smoke 6-8 hours, until internal temperature hits about 160°F. You'll hit the stall along the way, a stretch where the temperature seems to stop climbing. That's normal, not a problem. Mist or brush it periodically to keep the bark forming and the moisture locked in. At 160°F, pull it and wrap tightly in butcher paper or foil. This holds moisture and pushes the cook forward.

Return the wrapped brisket to the smoker and continue until it reaches 195-205°F internally, another 4-6 hours. At this point the fat has fully rendered and the meat should be tender through and through.

Rest the brisket 60 minutes, up to 6 hours in a cooler if you have the patience. This is where the juices settle back into the meat, and where the payoff of everything before it comes together.

Slice against the grain, ¼ to ½ inch thick. Serve with coleslaw, pickles, and cornbread.