Overview

Our Brisket is cut from 100% Akaushi Wagyu—legendary for its ultra-fine marbling, silky fat cap,
and deep, buttery flavor. Whether you’re a competitive pitmaster or backyard barbecue purist, this
brisket delivers the kind of smoke ring, bark, and pull-apart tenderness that turns heads. Sourced
from the whole packer, each brisket includes both point and flat for full-spectrum texture and
culinary impact.

Flavor Profile

First bite: rich, bark-crusted exterior gives way to a velvet interior.
Mid-palate: juicy, smoke-laced beef with rendered Wagyu fat and deep umami.
Finish: long, clean savoriness that coats the palate with soft, smoky warmth.

Pairs effortlessly with coarse salt, black pepper, and post-oak or mesquite smoke. Enjoy with classic pickles, white bread, and a Texas stout.

Best Uses

• Central Texas BBQ: Rub with 50/50 salt and pepper, then smoke low and slow for 12–18 hours at 225 °F.
• Braised Brisket: Sear and oven-braise in wine, onions, and herbs for holiday-worthy richness.
• Burnt Ends: Cube the point and return to the smoker with sauce for a sticky, caramelized finish.
• Brisket Tacos: Chop leftovers and layer into tortillas with slaw, jalapeños, and crema.

Cooking Tips

Let your brisket come to room temperature before cooking. Trim fat cap to 1/4 inch if needed. Smoke at a consistent 225–250 °F
until internal temperature reaches 203 °F (95 °C) and the probe slides in like butter. Wrap in butcher paper or foil once the bark sets.
Rest for 1–2