This is Wagyu brisket done the straightforward way: low-and-slow. Smoke at 250°F to build a deep bark, then wrap and finish until buttery and tender. The Wagyu marbling renders into the meat during the long cook, giving you an unbelievably rich, silky texture. Follow these steps, use a good thermometer, and let patience do the rest the payoff is next-level beef.

Recipe for Classic Smoked Wagyu Brisket

Ingredients

• 1 pack of Campo Grande Wagyu Brisket
• 2 table spoon of salt
• 3 tablespoons freshly black pepper
• 2 tablespoon garlic powder
  
• 1 teaspoon smoked paprika (optional)
  
• 1 tablespoon of Neutral oil or mustard
  
• Wood for smoking (oak or hickory) chunks or chips as needed
• BBQ sauce or Chimichurri (Optional finishing)

Preparation

1. Place brisket fat-cap up on a big board. Using a sharp knife, remove any thick, hard fat and the silver skin on the meat side. Aim to leave an even fat cap of about ¼ inch. Round off thin edges so the piece cooks evenly. 
2. Lightly brush brisket with oil or mustard, then press the rub all over, both sides. Let it sit while you heat the smoker. Stabilize your smoker at 250°F. 
3. Place the brisket on the grate fat side up and close the lid. Maintain 250°F and smoke until a deep, dark bark forms and the internal temp is about 165°F. This usually takes 5–6 hours, but times vary.
   
4. When the brisket reaches 165°F and you have a good bark, remove and wrap it tightly in butcher paper. Return the wrapped brisket to the smoker at 250°F. Continue until internal temp reaches 200–205°F. Allow roughly 2 hours for this stage, but finish based on tenderness and temp.
   
5. Remove the brisket from the smoker and keep it wrapped. Place in a cooler. Let it rest at least 1 hour, ideally 1–2 hours. Resting lets juices redistribute and firms the brisket for clean slicing.
   
6. Unwrap, place on a cutting board and identify the grain direction. Slice the flat across the grain into ¼-inch slices. For the point, you can slice or cube for burnt-end style pieces. Finish with a light sprinkle of flaky sea salt if desired. Serve with chimichurri or BBQ sauce on the side.