This is Wagyu brisket done the precise, low-and-slow way with sous-vide. Cooking it in a temperature-controlled bath allows the marbling to render gently, keeping every bite buttery and tender. Finish it on a hot grill for a slight crust and smoky aroma. Follow these steps carefully and your patience will be rewarded with next-level beef.

Recipe for Perfect Sous-Vide Wagyu Brisket

Ingredients

• 1 pack of Campo Grande Wagyu brisket
• 2 tablespoons coarse salt
• 3 tablespoons freshly cracked black pepper
• 2 tablespoons garlic powder
• 1 teaspoon smoked paprika (optional)
• 2 tablespoons neutral oil or mustard
• Optional: chimichurri, BBQ sauce, or flaky sea salt for serving

Preparation

1. Place brisket fat-side up on a board. Remove any thick, hard fat and the silver skin on the meat side. Keep an even fat cap of about ¼ inch and round off thin edges for even cooking. 
2. Lightly brush brisket with oil or mustard, then press the salt, pepper, garlic powder, and smoked paprika rub all over both sides. Let it sit while you prepare your sous-vide bath.
   
3. Place the seasoned brisket in a vacuum bag or heavy-duty sous-vide bag and seal tightly, ensuring no air remains. Preheat your sous-vide bath to 155°F. Submerge the sealed brisket and cook for 24 hours.
   
4. Remove the brisket from the bag and pat dry with paper towels. Preheat a grill to high heat. Sear 3 minutes per side until a slight crust forms and you get a gentle caramelized color.
   
5. Let the brisket rest for 20 minutes before slicing to let the juices redistribute.
6. Place on a cutting board and identify the grain direction. Slice the flat into ¼-inch slices. For the point, slice or cube for burnt-end-style pieces.