Wagyu Brisket Sandwich
Brisket sandwiches are a classic comfort food enjoyed for generations. Smoking brisket takes time and patience, but the result is well worth it. You’ll be rewarded with a tender, juicy, and flavorful piece of meat that’s perfect for sandwiches or any other dish. In this wagyu brisket sandwich recipe, we’ve used coarse salt and pepper, mustard as a binder, pickles, your choice of sandwich bread, onions, and other ingredients to create a delicious and mouth-watering sandwich.
The key to this wagyu brisket recipe!
The secret to a perfect smoked wagyu brisket is smoking it at the right temperature for the right amount of time, then letting it rest before slicing it against the grain for a more tender bite. Whether you’re a BBQ extraordinaire or just looking for a new sandwich recipe, this smoked wagyu brisket will impress your friends and family.
Important things to note:
We will smoke the brisket at 225°F until it reaches an internal temperature of 175°F, and then wrap it in butcher’s paper and continue to smoke it until it reaches an internal temperature of 200°F. This will ensure that the brisket is cooked through and tender, while also allowing the flavors of the seasonings and smoke to penetrate the meat. Once the brisket is done smoking, allow it to rest for 1-3 hours in a cooler. This will allow the meat to reabsorb its juices, making it even more tender. After resting, slice against the grain to achieve your desired texture. The process of smoking a brisket may take a while but it’s worth the wait!
Let’s jump into the recipe!
Wagyu Brisket Sandwich
- 1 17 lb Wagyu beef brisket
- Mustard as a binder
- Your favorite sandwich bread
- 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.
A smoked brisket sandwich is a classic comfort food that is perfect for any occasion. And I mean ANY. The process of smoking a brisket may take a while, but the end result is worth the wait. The right temperature for the right amount of time. I cannot stress that enough or you will overcook it. Then letting it rest before slicing it against the grain for a more tender bite. Whether you’re a seasoned vet in BBQ or just looking to try a your first brisket recipe, this smoked brisket sandwich is sure to impress. It is a perfect dish to serve to friends and family during a gathering or to enjoy as a hearty lunch or dinner. So, fire up your smoker and give this recipe a try, you won’t regret it!
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