Are you looking to impress friends and family with something decadent? If so, I’ve got your back with my Wagyu Beef Brisket recipe. When it comes to brisket, nothing is more extravagant than Wagyu beef. Its rich marbling and tenderness make it an unforgettable meal that will earn you all the Michelin stars. This dish is perfect for an elevated holiday menu, a special occasion, or just to treat yourself to a once-in-a-lifetime experience.
For this cook, I used a Premium Market House Wagyu Brisket that came pre-trimmed and ready to go. That means no wasted time trimming down fat or silver skin—it was already in competition-style shape. I kept the seasoning simple, adding a couple of my signature rubs to complement the natural richness of the beef without overpowering it.
Premium Wagyu Beef Brisket | Heath Riles BBQ
When smoked hot and fast on my Weber Searwood Pellet Grill, the brisket developed a caramelized, smoky bark while the inside stayed buttery soft and juicy. The Wagyu fat rendered so beautifully that this brisket didn’t require injections or heavy spritzing—it basted itself in its own juices. If you’re looking for a foolproof way to smoke this fancy cut of meat, give this recipe a shot. It’ll have everyone coming back for seconds…and thirds.
The Ingredients
This gourmet recipe requires just a handful of key ingredients. Each one plays a role in bringing out the natural flavor of the Wagyu brisket.
Wagyu beef brisket. A Premium Market House Wagyu Brisket weighing about 8 pounds. Pre-trimmed, competition-ready, and packed with marbling that melts into the meat as it cooks.
Bear & Burton’s W Sauce. Used as a binder for the rubs, this savory sauce adds a tangy depth of flavor that complements beef beautifully.
Heath Riles BBQ Beef Rub. My go-to for brisket; a classic blend of salt, pepper, garlic, and onion powder that lays down the perfect Texas-style base.
Heath Riles BBQ Competition Rub. An award-winning blend that helps form that beautiful bark while adding another punch of flavor.
Bear & Burton’s x RC Ranch Wagyu Beef Tallow. Referred to as “liquid gold” by pitmasters and chefs, this rendered beef fat adds richness and helps lock in moisture during the cook. Clean burning and naturally sourced, it’s versatile enough for everything from achieving a perfect bark on brisket to baking or frying.
That’s it—simple, bold flavors that let the Wagyu take center stage.
The Smoker Setup
Here’s what I used for this brisket cook:
Pellet grill/smoker. I smoked this brisket hot and fast on the Weber Searwood. This pit gives you steady heat, great airflow, and the ability to crank up to 300°F for faster cooks without sacrificing quality.
Fuel. I used Royal Oak Hickory Blended Pellets. These pellets burn clean, add a bold hickory smoke, and provide the heat consistency you need for long cooks.
Aluminum pans and heavy-duty foil. Essential for catching drippings and wrapping the brisket during the final stage.
Thermometer. An instant-read ThermoWorks Thermapen ONE is critical for nailing doneness—Wagyu brisket should feel like butter when probed.
Resting wrap. I used a Rest EZ BBQ Blanket to hold heat during the rest. A cooler or towels also work.
The Process for Making Wagyu Beef Brisket
If you’re a visual learner, you can check out my video for step-by-step footage. For now, here’s the complete rundown of how this incredible Wagyu brisket came together.
1. Fire up the grill
I stoked the Weber Searwood with Royal Oak Hickory Blended Pellets and brought the pit up to 300°F. Cooking at this hotter temperature allowed me to get the brisket done in just over 5.5 hours, which is much faster than the traditional low-and-slow approach.
2. Prep the brisket
Because this Market House Wagyu brisket came pre-trimmed, there was very little to do. It had less than a quarter inch of fat left—a perfect buffer that rendered beautifully. I shaved off just a touch of silver skin but otherwise left it as-is.
3. Season the brisket
I brushed on a light coat of Bear & Burton’s W Sauce as a binder, then went in with a generous layer of Heath Riles BBQ Beef Rub. I followed that with a dusting of Competition Rub to help form the bark and add extra flavor.
Tip: I go lighter on the edges to prevent crumbling when slicing. A balanced seasoning gives you clean, picture-perfect slices.
4. Smoke for 3 hours
I set the brisket on the top rack, slightly bunched to keep the grain uniform, closed the lid, and let it ride at 300°F for 3 hours—no spritzing, no fussing. At that point, the brisket had reached 141°F internally and was pushing out just enough juices. The bark had set nicely and was ready for the wrap.
5. Wrap with Wagyu Beef Tallow
Just before sealing the brisket in foil, I brushed a spoonful of Bear & Burton’s x RC Ranch Wagyu Beef Tallow over the top. This added an extra layer of richness and helped the meat baste in its own juices while wrapped. The result? Buttery, melt-in-your-mouth brisket that was tender from edge to edge.
I wrapped it tight and returned it to the pit for a further 2–2.5 hours. When the internal temp reached 210°F in the thickest part, it probed like butter and was ready to come off.
6. Rest the brisket
Magic happens here. I double-wrapped the brisket in heavy-duty foil, placed it in an aluminum pan, and tucked it into a Rest EZ BBQ Blanket. A cooler or thick towels work too. While I recommend a minimum of 4 hours, I rested it for just over 2 hours before slicing. Even then, it was incredibly juicy—but that extra time elevates the texture even more.
The Results
Unwrapping this Market House Wagyu brisket was like a grand reveal: dark, glossy bark; a vibrant smoke ring; and slices that danced off the knife with that classic jiggle. The aroma was irresistible.
Flavor-wise? Out of this world. Juicy, rich, and buttery—true Wagyu magic. The Wagyu Beef Tallow added decadence without overpowering the natural beef flavor. No injections, no gimmicks—just award-winning ingredients and perfect technique.
Serving Suggestions for Wagyu Beef Brisket
Ready to level up that brisket dinner? Try pairing with these recipes:
- Brisket Grilled Cheese - Ooey-gooey grilled cheese on sourdough, packed with brisket chunks, two cheeses, and a drizzle of Sweet BBQ Sauce.
- Smoked Brisket Baked Beans - Hearty beans slow-cooked with brisket, peppers, onions, brown sugar, and Sweet BBQ Sauce—smoky, sweet, and savory.
- Easy Classic Coleslaw - Crisp and creamy with a hint of Garlic Jalapeño Rub—a perfect tangy counterpoint to rich brisket.
- Smoked Bacon Mac and Cheese - Indulgent comfort food: four cheeses, crispy bacon, buttery breadcrumbs—smoked to golden perfection.
Storing Leftovers
- Refrigerator: Wrap it tight (foil or airtight) and store for up to 4 days.
- Freezer: Portion and wrap in butcher paper + foil (or vacuum-seal) for up to 3 months.
- Reheating: Warm slowly in a 250°F oven, wrapped in foil with a splash of beef broth or Wagyu Beef Tallow to keep it juicy.
Final Thoughts
This Market House Premium Wagyu Brisket was one of the easiest and most rewarding briskets I’ve ever cooked. A handful of ingredients, a hot-and-fast cook, and a proper rest delivered juicy, tender, restaurant-quality results.
If you’ve been intrigued by Wagyu brisket, Market House’s pre-trimmed offerings make it totally achievable. Add in my signature rubs, Bear & Burton’s x RC Ranch Wagyu Beef Tallow, and a great smoker, and you’ll be turning heads at your next cookout.
Whether it’s for holidays, special gatherings, or just because—you deserve this experience. Once you try Wagyu brisket done right, you’ll know what true BBQ excellence tastes like.
Equipment and Tools
Here’s everything that made this cook a success:
Weber Searwood Pellet Grill, Royal Oak Hickory Blended Pellets, Aluminum pans, Heavy-duty foil, ThermoWorks Thermapen ONE, Rest EZ BBQ Blanket