Game Day
SMOKED WAGYU BRISKET
Ingredients
- 200 g Salt
- 2 g Pink Salt
- 150 g Black Pepper
- 50 g Ground Sichuan Peppercorn
- 80 g Brown Sugar
- 1 ea. Wagyu or Regular Beef Brisket with fatty layer on top
- Apple Cider Vinegar, as needed for misting
- Oak or Pecan Wood for smoking
PREPARATION
Combine salts, peppers and sugar and rub over the brisket; cure overnight. The following day, separate the point and the flat of the brisket if necessary. Fire up the smoker to 200°F and place the point closer to the heat and the flat farther away.
Smoke for 12 hours, spraying intermittently with the vinegar. After smoked, wrap in butcher's paper and allow to rest in an insulated cooler for a minimum of 2 hours. Slice and serve, or chop for tacos and other applications.
Chef Adam Stephens | The Hope Farm, Fairhope, Alabama