Tuffy Stone's Wagyu Brisket

Author

Tuffy Stone

Servings

10 to 12

Prep Time

1 hour

Cook Time

8 hours

Protein

38g/serving

This brisket is all about honoring the process and letting quality shine. It starts with a SRF brisket, generously coated in rub—layered with turbinado sugar, smoked chili powder, and bold spices—then rested overnight to build flavor. Smoked low and slow over wood, the brisket is spritzed with apple juice and finished with a tallow wrap to keep it rich and juicy. Once it hits that perfect tenderness, it's rested, sliced against the grain, and served with Cool Smoke Barbecue Sauce—a smoky, sweet, and tangy finish that ties it all together. This is barbecue done right.

Ingredients

Brisket

1 American Wagyu Brisket 14 to 16 lbs
2 cups apple juice, in spray bottle, for the grill
2 cups of SRF Beef Tallow
2 cups Cool Smoke Barbeque Sauce

Cool Smoke Barbeque Sauce

3 cups ketchup
1 cup dark brown sugar
¾ cup distilled white vinegar
¼ cup molasses
3 tablespoons Worcestershire sauce
1 tablespoon Smoked Chili Powder
½ teaspoon sea salt
2 teaspoons cumin
1 tablespoon smoked paprika
1 tablespoon sweet paprika
2 teaspoons granulated onion
2 teaspoons granulated garlic
2 teaspoons cayenne pepper
1 ½ teaspoons freshly ground pepper
¼ cup apple cider vinegar

Cool Smoke Rub

½ cup turbinado sugar
¼ cup plus 2 tablespoons kosher salt
¼ cup Smoked Chili Powder
2 tablespoons plus 2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 tablespoon plus 1 teaspoon cracked black pepper
1 tablespoon plus 1 teaspoon granulated garlic
1 tablespoon plus 1 teaspoon granulated onion

Directions

Cool Smoke Rub

Prepare the Cool Smoke Rub. In a medium bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use.

Cool Smoke Barbecue Sauce

In a 4-quart saucepan, whisk together all the ingredients with 1 ½ cups of water. Bring to a simmer over medium heat and cook for 20 minutes, stirring constantly, until the sauce thickens. Set the pan aside to cool completely, and refrigerate the sauce in an airtight container until ready to use. This sauce will keep, refrigerated, for 2 weeks.

Wagyu Brisket

Season the brisket on all sides with 1 ½ cups Cool Smoke Rub, patting the rub evenly over all sides of the meat. Transfer to a pan and refrigerate, uncovered, overnight.
When you are ready to cook, heat the smoker to 275ºF pit temperature. Alternatively, heat the grill to 275ºF, using the two zone setup , with 5 to 6 chunks of your favorite wood, in addition to the charcoal or gas.
Place the brisket fat-side-down in the smoker, or on the closed cool side of the two zone grill. Close the lid, and cook for 1 hour , then spray with apple juice to moisten. Continue to cook for 3 more hours, spraying the brisket every 30 minutes. Do not turn the meat.
Cut two, 18 x 24-inch pieces of heavy-duty aluminum foil and join them lengthwise by crimping the edges. Or use 2 long sheets of pink butcher’s paper brushed with a heavy coat of melted beef tallow. Lay the resulting piece out flat, transfer the brisket from the grill or smoker and place it fat-side-down on the aluminum foil. Brush or pour melted beef tallow on top of the brisket, applying a heavier concentration of tallow on the crispier areas to rehydrate them. Wrap the brisket tightly as you would a package, being careful not to puncture if using foil.
Return it to the smoker, or to the cool side of the grill, close the lid, and continue to cook at 275ºF for 2 ½ to 3 ½ hours, or until the meat is fork tender. Check the internal temperature after 2 ½ hours. The brisket is done when a meat thermometer inserted into the thickest part of the brisket reads an internal temperature of 205 to 207ºF.
Remove the brisket from the heat and let it rest, sealed in the foil, for 2 hours.
Using a sharp knife, separate the point from the flat. Reserve the point for burnt ends. If you are cooking at home and want to save the point for serving at a later date, seal the point in foil or plastic wrap and refrigerate. The point will keep, refrigerated, for 5 days.
Transfer the meat to a cutting board or a clean surface, and, cut against the grain to carve ¼-inch-thick slices.

Recipe Note

Author Bio

Dubbed “The Professor,” Tuffy Stone is a legendary pitmaster known for his precision and dedication to the science of smoke. He’s earned Grand Champion titles at nearly every major barbecue competition, including the American Royal, Memphis in May, and the Jack Daniel’s Invitational. A Barbecue Hall of Famer, Tuffy is also the author of Cool Smoke and a former judge on BBQ Pitmasters.