Description
A festive and flavorful recipe for Wagyu brisket point burnt ends, perfect for holiday gatherings.
Ingredients
Scale
- 5 pounds Wagyu brisket point
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 1/2 cup barbecue sauce
- 1/4 cup brown sugar
Instructions
- Preheat your smoker to 225°F.
- Trim excess fat from the Wagyu brisket point.
- Season the brisket generously with kosher salt and black pepper.
- Place the brisket in the smoker and cook until it reaches about 165°F, approximately 6 hours.
- Remove the brisket and let it rest for 30 minutes. Then, cube the brisket into bite-sized pieces.
- In a bowl, mix the cubes with barbecue sauce and brown sugar.
- Return the cubed brisket to the smoker and cook until tender, about 1-2 hours.
- Serve warm as an appetizer or main dish.
Notes
- For an extra smoky flavor, use oak or hickory wood chips.
- Let the brisket rest before cutting to enhance juiciness.
- This dish pairs well with coleslaw and pickles.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg