Hot & Fast Smoked Brisket
Try out some delicious Hot and Fast Smoked Brisket over the fire with American Wagyu. A recipe to remember for anytime of the year!
Servings: 10 people
Ingredients
Brisket Ingredients:
- 1 Mishima Reserve American Wagyu Whole Brisket trimmed
- Fresh Cracked Pepper
- Coarse Sea Salt
- Avocado Oil
Additional Ingredients:
- ½ cup of Bourbon
- ½ cup of White Vinegar
Instructions
- Trim your brisket, lather in oil and season using fresh cracked pepper and coarse sea salt. Let brisket rest in fridge for at least 2 hours but ideally overnight.
- Build a fire in your smoker for indirect grilling at a consistent 325F.
- Place your brisket, fat side down, on the smoker and let cook until the internal temperature reads 170F (around 2-2.5 hours).
- Next pull brisket off, place it in tin foil fat side up and carefully wrap. Place brisket back on smoker with fat side up.
- Once brisket has reached 195F internal (around 2 hours), carefully flip to have fat side back on bottom. Pour your bourbon and white vinegar over top of brisket and into the tin foil. Make sure to seal off tin foil to prevent losing the liquids. Smoke your brisket until the thermometer pushes into it like butter on all parts of the brisket (ideally around 207F internal).
- Remove the brisket from smoker, take out of tin foil, wrap in a towel and place in a cooler or cold oven to let rest for at least 1 hour.
- Once rested, slice against the grain and serve!