Brisket Flat: Wagyu Brisket

Wagyu Brisket: A Culinary Masterpiece

Brisket is considered the king cut of Texas barbecue.

In the world of gourmet cooking, few ingredients captivate the senses like Wagyu beef. Renowned for its exceptional marbling, tenderness, and unmatched flavor, Wagyu beef has become a symbol of culinary excellence. Among its various cuts, the Wagyu stands out as a true gem, offering chefs and home cooks alike an opportunity to create extraordinary dishes that leave a lasting impression. In this article, we will explore the exquisite qualities of Gold Wagyu Brisket Flat and provide you with a tantalizing recipe that celebrates its rich and succulent texture.

The Beauty of Gold Wagyu Brisket Flat:

Gold Wagyu Brisket Flat comes from Wagyu cattle, a breed revered for its superior genetics and unparalleled quality of meat. What sets Wagyu beef apart is its exceptional marbling, which refers to the fine streaks of intramuscular fat that run through the meat. This marbling not only enhances the deliciousness but also contributes to the tenderness and juiciness of the beef, making every bite a delightful experience.

When it comes to smoking Wagyu Brisket at the right temperature, we like 300 degrees, expect nothing short of perfection. Each cut is meticulously selected to ensure the highest standards of quality and consistency. With an average case weight of 60 pounds, you can indulge in generous portions of this culinary masterpiece, whether you're hosting a dinner party or preparing a special meal for your family.

 

How to Easily Identify and Select Top-Quality Brisket Flat Meat for Mouthwatering BBQ Success

Selecting top-quality brisket meat is essential for achieving mouthwatering BBQ success. The brisket flat, being one of the two primary muscles in a whole brisket—the other being the point—is leaner and has a more uniform, making it somewhat challenging to cook perfectly. However, with the right selection techniques, you can ensure a flavorful outcome. Here's how to identify and select the best wagyu brisket for your BBQ:

1. Understanding Brisket Grades

• USDA Prime: The highest grade with the most marbling; ideal for BBQ as it results in a juicier and more flavorful brisket.
• USDA Choice: Less marbling than Prime but still excellent quality, offering a good balance between flavor and value.
• USDA Select: The leanest grade with minimal marbling; can still produce good results if cooked properly but is less forgiving.

2. Look for Marbling

• Even though the flat is leaner, look for a piece with good marbling throughout the meat. Marbling refers to the white flecks of fat within the muscle, which melts during cooking, adding flavor. Our wagyu brisket flats come from BMS 8+ marbling score briskets.

3. Check the Thickness

• Select a brisket flat that is uniform in thickness. This helps in even cooking. Avoid flats that are too thin on one end, as this part can become overcooked and dry.

4. Flexibility

• A good brisket should have some flexibility when you pick it up. If it's stiff, it might be an indication that it's not as fresh or will not cook up as quickly.

5. Fat Cap

Look for a brisket flat with a 1/4 to 1/2 inch fat cap.

The fat cap on a brisket flat refers to the layer of fat that covers one side of the brisket flat, which is one of the two main cuts from a whole brisket, the other being the brisket point. The brisket flat is leaner compared to the point, making it popular for slicing and serving. The fat cap plays several critical roles in the cooking process, especially when smoking or slow-roasting the meat:

1. Moisture Retention: The fat cap helps to keep the brisket moist during the long cook. As the fat slowly renders, it bastes the meat, helping to prevent it from drying out.
2. Fat is a carrier of flavor, and as the fat cap slowly renders, it contributes to the overall taste of the brisket. The melting fat can also help to tenderize the meat fibers below it, adding to the brisket's succulence. Remove all silver skin and trim the fat side.
3. Protection: During cooking, especially in methods that involve direct exposure to heat such as smoking, the fat cap can act as a protective barrier. It shields the meat from getting too much direct heat, which can cause the exterior to become overly dry or burnt before the rest of the meat has properly cooked.
4. Cooking Style Impact: The orientation of the fat cap during cooking is a topic of debate among pitmasters. Some prefer to cook with the fat cap up, believing that as the fat renders, it naturally bastes the meat. Others cook with the fat cap down to protect the meat from direct heat and potentially catch any flare-ups from the fat dripping into the fire.
5. Trimming: There is also debate over how much of the fat cap and silver skin should be trimmed before cooking. Some chefs prefer to leave a thick layer to ensure the meat stays moist and flavorful, while others trim it down to a thinner layer (about 1/4 inch) to ensure the smoke and seasoning better penetrate the meat and to avoid the fat from becoming overly greasy.

The exact approach to managing the fat cap can vary depending on personal preferences, the method, and the desired outcome. However, the presence and proper management of the fat cap are essential to achieving a flavorful brisket flat.

Recipe: Slow-Roasted Gold Wagyu Brisket Flat

Now, let's dive into a mouthwatering recipe that showcases the exquisiteness of a Brisket Flat from Wagyu Beef BMS 8+ in a smoker at the right temperature. This slow-roasted brisket is a labor of love, but the results are well worth the smoke time and effort.

Brisket flat recipe (this recipe is with 5 pounds, but will work for 6 LB as well, you’ll just need a longer cook time).

Ingredients:

• 1 Gold Wagyu Brisket Flat (approximately 6-7 pounds)
• BBQ Seasoning (any beef / brisket rub, I used. BBQ Dry Rubs from either Harry Soo’s Award Winning BBQ Rubs or Myron Mixon original rub.
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 2 cups beef broth
• 1 pound onion, thinly sliced
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 cup red wine for liquid (optional)
• Fresh herbs for garnish (rosemary, thyme, parsley)
• BBQ Sauce from either Myron Mixon or Harry Soo
• Serve with BBQ sauce, pickles, peppers, and other tasty sides.

Instructions:

1. Start early in your day Preheat your oven or BBQ smoking chamber to a temp of 275°F (150°C).
2. In a small bowl, mix together the minced garlic, smoked paprika, ground cumin, brown sugar, chili powder, dried thyme, kosher salt, and pepper to create a spice rub or use a BBQ rub perfected in BBQ Champion Harry Soo kitchen, brisket dry rub combination or a smaller bottle of beef dry rub to try Harry’s Products out,
3. Pat the Gold Wagyu Brisket Flat dry with paper towels, trim all silver skin and excess fat then the way is to add a coating of vegetable oil so the rub or seasoning can stick to the meat during the smoking process, rub the spice mixture or rub all over the brisket, ensuring it is evenly coated.
4. Heat olive oil in a large Dutch oven or roasting pan over boiling medium-high heat. Once hot, add the brisket and sear on all sides until golden brown, about 4-5 minutes per side.
5. Remove the brisket from the pan and set aside.
6. Either add the meat to the traeger brisket flat smoker or your Miron Mixon bbq smoker or grill, close the lid, and cook for 4-5 hours total smoke time, or until the internal temperature of the meat reaches 165 degrees fahrenheit. Remove the meat to a large sheet of butcher paper.
7. Return your wrapped meat to the smoker, close the lid, and continue smoking at 275 degrees F for about 2-3 hours smoke time, or until the meat collagen have broken down.
8. If you will cook the flat in the oven the add everything in the recipe including sliced onion, chopped carrots, and celery to the pan, sautéing until softened and lightly caramelized.
9. Deglaze the water pan with red wine, if using, scraping up any browned bits from the bottom of the pan.
10. Return the brisket to the pan, nestling it among the vegetables. Pour the beef broth over the brisket, then cover the pan with a lid or aluminum foil.
11. If your smoking your wagyu beef in your smoker, than in the last 15 minutes of your cook, now is the time to add the BBQ sauce if you try Harry Soo’ BBQ Sauce or Myron Mixon’s BBQ Sauce
12. Transfer the pan to the preheated oven and roast the brisket for 4-5 hours, or until the thermometer probe is like a hot knife going through butter or 208 degrees F and easily pulls apart.
13. Once the brisket is cooked to 208 degrees fahrenheit, remove it from the oven or bbq smoker and let it rest for 15-20 minutes before slicing.The thermometer probe should slide in and out like it's softened butter and will likely read around 208 F. Remove the smoked brisket flat from the bbq smoker to a baking sheet and allow it to rest for at least 45 minutes or up to an hour.
14. To serve, slice the brisket against the grain into thick slices and arrange everything on a platter. Spoon the pan juices and vegetables over the brisket, garnishing with fresh herbs for a burst of color and flavor.
15. Don’t forget to post a video on You Tube or on Instagram and add the details.

Dig in to my beginner-friendly Traeger smoked brisket flat recipe by Sip Bite kitchens recipe with details for smoking 5 LB flat cut brisket.

The Debate of Brisket flat or the Brisket Point Cut

The debate between using the brisket flat or the brisket point cut centers around differences in texture, methods suited to each part of the brisket, which is a cut of meat from the breast or lower chest of beef. Here’s a details about the distinctions and the culinary debates surrounding these two cuts:

Wagyu Brisket Flat:

• Texture and Fat Content: The flat is the leaner part of the brisket. It's more uniform and has less intramuscular fat (marbling) than the point. This lean nature makes it a bit more challenging to cook without drying out, requiring careful attention to temperature and time and trimming all silver skin.
• While flavorful, the flat doesn’t pack the same intense beefy taste and succulence as the fattier point cut. It is often enhanced through marination, rubs, and slow smoking methods to introduce tenderness.
• Cooking Methods: It's commonly used for slicing due to its uniform shape and is often preferred for making brisket slices that are served in sandwiches or as part of a plated meal. The flat is well-suited for smoking, braising, or slow-roasting.
• Culinary Preference: Those who prefer the brisket flat often prioritize ease of slicing and a lower fat content for a more straightforward eating experience.

Brisket Point Cut:

• Texture and Fat Content: The point is fattier, featuring more marbling, collagen, and a cap of fat on one side. This higher fat content makes the point cut more forgiving during long smoking times, resulting in a juicier and more flavorful final product.
• Flavor: The point’s richness and deeper beefiness are largely due to its higher fat content. The fat renders down during barbecuing, basting the meat internally and contributing to its moist, texture.
• Slow Cooking Methods: The point is often favored for making burnt ends, a barbecue delicacy characterized by their crispy, caramelized exterior, flavorful interior. It’s also great for smoking, where its fat content can contribute to a succulent, flavorful result.
• Culinary Style: Those who choose the point cut often do so for its intense tenderness, making it ideal for dishes where a more pronounced beef melt-in-the-mouth texture are desired.

The Debate:

The choice between brisket flat and point often comes down to personal preference and the specific culinary application and smoker recipes:

• Health and Dietary Considerations: Health-conscious diners may prefer the leaner flat cut, while those looking for rich flavors and don’t mind the extra fat opt for the point.
• Culinary Goals: For a beautifully sliced presentation and a slightly lighter fare, the flat is preferred. Conversely, for a more casual, eating experience where texture is king, the point reigns supreme.
• Skill and Equipment: The flat might require more skill to cook perfectly due to its lean nature, making it a challenge to keep moist and tender. The point, with its forgiving fat content, might be a better choice for less experienced cooks or those experimenting with slow-cooked barbecue.

Ultimately, the debate is not about which cut is better in absolute terms but about which cut best suits the tastes, dietary preferences, and methods of the cook and their audience. Both cuts offer unique benefits and can produce delicious results when handled correctly.

How to BBQ right brisket flat:

If you want to learn an expert smoking tip on how to BBQ the perfect brisket flat, you've come to the right place. The brisket flat is a leaner cut of meat compared to the point cut, but when cooked correctly, it can be just as tender and flavorful. Here's a step-by-step guide to assist you achieve BBQ greatness:

1. Start by preparing your meat. Trim any excess fat, silver skin or connective tissue from the meat, but be sure to leave a thin layer to help keep the meat moist during the process. Remove any silver skin from the meat using a sharp knife.
2. Season the brisket flat with a rub of your choice. A simple mix of kosher salt and black pepper works well, but feel free to get creative with your flavors. Make sure to coat the meat evenly on all sides, braising helps seal in the liquid.
3. Let the brisket sit at room temperature for about 1-3 hours total to allow the flavors to penetrate the meat.
4. For slow cooking preheat your smoker to the right temperature. For brisket, you'll want to aim for around a temp 225 Fahrenheit. Use a water pan in the smoking chamber to facilitate the temperature and add moisture to the meat.
5. Place the meat flat on the grill, fat side up, and let it smoke for several hours. The exact smoke time will depend on the thickness of your meat, but plan for at least 1 hour per pound. You can also use a thermometer to monitor the internal temperature of the meat.
6. Once the meat reaches an internal temperature of around 195, it's time to finish. Some people like to wrap the meat in butcher paper at this point to help retain moisture and speed up the delicious meal that awaits.
7. The last step before you finish is to let the meat rest for at least 30 minutes before slicing and serving. This will help the meat retain its juices and become even more tender.

By following these steps and paying attention to the details, you'll be able to BBQ the perfect brisket that will have your friends and family coming back for more. For more expert smoking tips and smoker recipes, be sure to check out the Food Network or connect with BBQ enthusiasts on Instagram. Enjoy every sip and bite of your delicious BBQ creation!

Expert Smoking Tip:

An expert smoking tip for preparing a delicious brisket flat is to start by trimming the excess fat and silver skin from the meat. Use a sharp knife to carefully remove any thick layers of fat, leaving about a quarter-inch layer on the fat side. This will help to keep the brisket moist and tender during the smoking process and break down the collagen.

The cooking process should be between 6 - 12 hours total

Before placing the brisket in the smoker, bring it to room temperature and season it generously with a dry rub, black pepper, and any other spices you love. Make sure your smoker is at the right temperature, around 225-250 Fahrenheit, and that the heat source is steady. Place a water pan in the smoking chamber to help regulate the temperature and create a bark to the cooking process.

Smoke the brisket fat side up for several hours, until the internal temperature reaches around 165. At this point, wrap the brisket tightly in butcher paper and continue to cook until the internal temperature reaches around 200-205 degrees. This can take several more hours, for a total smoke time of around 12-16 hours, depending on the size of the brisket.

Once the brisket has reached the desired internal temperature, the collagen should have broken down, remove the brisket from the smoker and let it rest for at least an hour before slicing against the grain and serving. The slow cooking process and careful attention to temperature will result in a tender, flavorful brisket that is sure to impress.

Gold Wagyu from high marbled Kobe Wagyu beef is more than just a cut of meat—it's a culinary treasure waiting to be discovered. With its exceptional marbling, and tenderness, it elevates any dish to new heights of gastronomic delight. Whether you're a seasoned chef or an amateur cook, incorporating Gold Wagyu Brisket into your recipes is sure to impress even the most discerning palates. Try our slow-roasted brisket recipe and experience the magic of Wagyu beef for yourself.

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