American Wagyu Brisket

Father’s Day: American Wagyu Brisket

My Father’s Day gift this year? A beautifully marbled American Wagyu brisket. All I had to do was show up—and make the mango margaritas. While the brisket slowly did its thing on the smoker, we kicked things off with Arkansas cheese dip and cocktails.

The weather couldn’t have been better: mild temps, low humidity, and a gentle breeze made the patio feel like a slice of paradise. The kids played, the dog romped, and the adults got to enjoy some good conversation while the smoker worked its magic.

Let’s Talk American Wagyu

There’s a bit of a marketing trick with American Wagyu—the word “American” tends to be buried in the fine print. It’s not the same as the legendary Japanese Wagyu. Instead, it’s a hybrid of Japanese Wagyu and Black Angus. That doesn’t mean it’s lesser—in fact, in many ways, it’s better.

A5 Japanese Wagyu is melt-in-your-mouth rich, but it’s so intensely fatty that a few ounces is plenty. It’ll also run you $55 an ounce, or more. Kobe beef? Multiply that price and tack on a flight to Japan. Delicious, yes—but not exactly practical, or filling.

American Wagyu offers a different experience. Its marbling surpasses USDA Prime, but it still eats like a steak. You get the bold flavor, the juicy texture, and a full portion you can actually enjoy—without breaking the bank.

The Brisket

With such a high-quality cut, there was no need for fancy injections or marinades—just a simple salt-and-pepper rub to let the beef shine. It smoked low and slow for fifteen hours, though your mileage may vary based on the size. To keep the bark from getting too tough, we wrapped it in butcher paper midway through, borrowing a move from Aaron Franklin. Once it finished cooking, we let it rest for two more hours in a cooler, swaddled in clean towels.

The Verdict

Hands down, this was the best Father’s Day gift my son has ever given me. I know it took serious effort—and probably very little sleep—checking on that brisket all night. But it paid off big time. I’ve had brisket in Kansas City, Texas, and Memphis, and none of them can touch this one. Juicy, tender, packed with flavor—you could cut it with a plastic fork. And it didn’t need sauce. That says everything.

Drinks, Snacks & Sides

You don’t eat brisket by itself, so here are the essentials that made the meal complete:

• Mango Margaritas

• Arkansas Cheese Dip

• Amazing Potato Salad

• Sausage Baked Beans

Now that’s a Father’s Day feast.

Step by step guide to the perfect brisket!

Trim and remove any excess fat or remaining silver-skin.

Generously coat with the salt and pepper rub

Wrap in aluminum foil and refrigerate overnight. This draws out moisture and promotes a good “bark” on the exterior

Unwrap and place the brisket in the center of the smoker fat cap down, insert two temperature probes, one in the point and one n the flat and smoke until it reaches 165 -170 degrees and has formed a good bark

Wrap the entire brisket in butcher paper to maintain that perfect bark, then re-insert your probes and turn up the heat to 250 degrees.

If this is your first experience smoking a brisket be ready for “the stall”. That’s around 175 degrees and the internal fat begins to render. It has the effect of cooling the brisket and the temp will remain there for what seems like an eternity, but be patient and the temp will begin to rise again.

Smoke until the flat or the point reach 200 degrees AND the other reaches at least 195

Unwrap and cut across the grain into pencil-thick slices to serve.

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