Recipe courtesy of Carolina Kitchen & Barbeque Co.

Wagyu Brisket Plate

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  • Level: Intermediate
  • Total: 15 hr 40 min (includes resting time)
  • Active: 40 min
  • Yield: 8 servings
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Ingredients

Collard Greens:

4 slices bacon, diced

1 small yellow onion, diced 

1 tablespoon beef base

3 bunches collard greens, chopped 

1 tablespoon salt 

1 tablespoon apple cider vinegar 

Wagyu Beef Brisket:

One 11- to 15-pound wagyu brisket

1/2 cup kosher salt, preferably Diamond Crystal

1/2 cup coarse black pepper 

2 tablespoons granulated garlic 

Yellow mustard, as needed 

Directions

Special equipment:
a smoker; 24-by-36-inch peach butcher paper
  1. 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.
  2. For the wagyu beef brisket: Preheat a smoker for cooking at 215 degrees F.
  3. 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.
  4. 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.