Recipe courtesy of Carolina Kitchen & Barbeque Co.
Recipe courtesy of Carolina Kitchen & Barbeque Co.
Episode:
Northern Southern
Wagyu Brisket Plate
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- Level: Intermediate
- Total: 15 hr 40 min (includes resting time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 727
- Total Fat
- 57 g
- Saturated Fat
- 22 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 44 g
- Cholesterol
- 223 mg
- Sodium
- 654 mg
- Level: Intermediate
- Total: 15 hr 40 min (includes resting time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 727
- Total Fat
- 57 g
- Saturated Fat
- 22 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 44 g
- Cholesterol
- 223 mg
- Sodium
- 654 mg
Ingredients
Collard Greens:
Wagyu Beef Brisket:
Directions
Special equipment:
a smoker; 24-by-36-inch peach butcher paper- For the collard greens: Heat an 8-quart stock pot over medium-high heat and cook bacon until crispy. Add onions and cook on medium heat, 2 minutes. Add beef base, collard greens and 5 cups water. Simmer on medium-high heat until collard greens are tender, about 2 hours. Add salt and cider vinegar to season.
- For the wagyu beef brisket: Preheat a smoker for cooking at 215 degrees F.
- Trim brisket to 1/4 inch fat on the top side and zero fat on the bottom. Mix together salt, pepper and granulated garlic in a bowl. Lightly coat the brisket with mustard, then season generously with rub.
- Place brisket in smoker and cook for 12 hours. Wrap brisket with butcher paper and place back in smoker. Raise heat to 275 degrees F and cook until meat reaches an internal temperature of 203 degrees F, up to 2 more hours. Let rest until it reaches 165 degrees F, about 1 hour. Remove from butcher paper and slice. (See Cook's Note.) Serve with collards.
Cook’s Note
Slice brisket against the grain. No BBQ sauce needed.
