The best brisket is juicy, tender, and spiced just right. Like the title says, I believe you get the best results with brisket when you cook it low and slow. With this recipe, I started my brisket the evening before so it could cook all night. Follow along to see how I did it, and how it turned out.
Making My Low and Slow Wagyu Brisket
Brisket is so delicious when it’s cooked right. You can use many types of seasoning, depending on your tastes. I’m going for a spicier bite with my seasoning in this recipe, because that’s what I like. And I’m cooking it low and slow to make sure it’s tender as butter. This brisket recipe is perfect to feed a big crowd and make them come back for seconds. Let’s roll!
The Ingredients
- A9 brisket. My buddy at The Butcher Shoppe sent me this one to use.
- Beef stock. I use this in my injection mix.
- Heath Riles BBQ Beef Injection. Add flavor and keep beef juicy with my injection.
- Heath Riles BBQ Garlic Jalapeño Rub. I took the two ingredients I find the most flavorful and made a rub out of them. Spicy and savory, this rub adds flavor to everything.
- Heath Riles BBQ Hot BBQ Rub. This rub has helped me win awards and is my go-to when I want an extra kick of flavorful heat.
- Beef tallow. I use this as a cooking oil for beef, which makes it moist and tender.
The Equipment Setup
I preheated my Traeger Timberline 1300 Grill to 225 degrees F.
The Process for Making Low and Slow Wagyu Brisket
You can follow me as I was making this recipe on my Youtube channel if you want to. I video’d every step of it.
- Trim the brisket. I unpackaged and laid the brisket out on my cutting board, put on some gloves, and started trimming away the big pieces of hard fat. I didn’t trim every little bit off it, I just cleaned it up with my knife. I also cut off one edge of the brisket, which makes it easier for me to tell how it’s cooking. I shaved a little fat off the bottom, too.
- Inject it. I mixed up the beef stock and my Beef Injection well and used a syringe to inject it into the brisket. I made my injections pointed away from me, working in a grid-like pattern so I didn’t miss any section of meat. Once I finished the top, I flipped it over and did the same thing to the bottom. Some of the liquid leaked out, so I used a paper towel to wipe down the brisket before I added my spices.
- Season the meat. First, I laid down a layer of my Garlic Jalapeño Rub. With garlic and jalapeño powder, onion powder, and other flavors, this rub will give my brisket a tasty bite without being too hot. Then I came back over it with my Hot BBQ Rub, adding a good coat for extra flavor, a little bit more heat, and a beautiful color. I patted it in and coated the other side.
- Let it sweat. I like leaving my seasoned brisket out for about 30 minutes to let the flavors soak in and mingle with the meat’s moisture.
- Put it on the grill. Leaving the brisket on the rack, I placed it on the grill to cook overnight. I put a pan underneath it to catch the drippings, to help keep my grill from getting messy. This brisket’s going to cook all night at this low temperature.
- Wake up and check on it. Letting it cook for about 12 hours, my brisket reached an internal temp of about 183 degrees F. It’s ready to come off the grill.
- Wrap it up. I added beef tallow to both sides, laid the brisket on some butcher paper, and wrapped it up tightly. Putting the temperature probe back in, I returned it to the grill and cooked it until it hit 200 degrees F, which took about 2 more hours.
- Remove and rest it. I left the brisket wrapped, took it off the grill, and put it in my Yeti cooler to rest for 4-6 hours.
- Unwrap and reveal. My brisket rested for the better part of 6 hours before I got it out of the cooler and placed it on a metal pan. It smelled so good I could hardly wait to tear into it. The paper was soaked with juice when I unwrapped the brisket. When I touched it, the meat jiggled, letting me know it was going to be tender as butter.
- Slice and sample. I started slicing the brisket down its thickest part with the grain, using a sharp knife. The inside of the brisket looked juicy as all get out, proving the low and slow method had done its job. I sliced the pieces about ¼ of an inch thick.
The Results
I picked off a bite, popped it in my mouth, and was instantly transported to brisket heaven. Wow, what flavor! It was mouthwatering. I got a taste of the spices from the outside and, along with the moisture from the injection and slow cooking it, this brisket was unbelievably delicious.
Serving Suggestions for Low and Slow Wagyu Brisket
If you measure by slices, most people will eat between 3 and 5 of them. This brisket will feed quite a few people, or make leftovers (which I love) for several days.
Storing It
Unless you’re feeding a crowd, this recipe will leave quite a few leftovers. I sliced the brisket, let it cool, and put them in a ziplock bag to store in the fridge. You can also store them in an airtight container. Reheat them for sandwiches or to eat with a couple of sides for up to 3 days.
Equipment and Tools
Heath Riles BBQ Mixing Shaker Bottle , Traeger Timberline 1300 , Royal Oak 100% Charcoal Hardwood Pellets , Thermapen Mk4 , Stone + Wood Cutting Boards , YETI Tundra Haul Wheeled Cooler, YETI Rambler 30oz Tumbler, Victorinox Boning Knife , Butcher paper , Aluminum sheet pan
