Wagyu Brisket

The wagyu we bought was as tender and moist. It was rubbed with Zach's Brisket Rub, then smoked on a wood pit with pecan wood. After 5 hours at 200 degrees, we wrapped it in foil, moved it off the fire, and kept it in the pit. After 5 more hours, we wrapped the wagyu in a moving blanket (still in foil and pan) and let it sit overnight. The next morning we removed the blanket, placed the pan, wagyu wrapped in foil into the refrigerator for 4 hours, sliced it, and enjoyed every slice.

The best tasting brisket I have ever purchased and smoked. I will never buy anything else.

I had great results with my brisket. It was used in my entry at the Lenexa BBQ competition (KCBS comp) in late June.