Are you a die-hard meat lover searching for a delectable treat that will take your taste buds on a mouth-watering adventure? Look no further than the Pit Barrel Cooker smoked Wagyu brisket! This exquisite cut of meat has been cooked to perfection, delivering a flavor profile that is sure to please even the most discerning palates. So, grab a plate and get ready to indulge in a culinary experience like no other!

Pit Barrel Cooker Smoked Wagyu Brisket: A Delicious Treat for Meat Lovers!

Introduction

There’s nothing quite like a perfectly cooked brisket, and if you’re a meat lover, then you know that it takes certain technique to achieve that crispy and smoky flavor. In this article, we’ll be discussing how to use a Pit Barrel Cooker to smoke a Wagyu brisket. We’ll dive into the specifics of what exactly a Wagyu brisket is, the steps needed to make it succulent and tender, and equipment used to cook it.

What is a Wagyu brisket?

Before we delve into the cooking process, let’s discuss what Wagyu beef is and why it’s so special. Wagyu beef originates from Japan, where the word “wagyu” means “Japanese cow.” It refers to a particular breed of cow that is known for its high level of marbling, which translates to a more tender, juicy, and flavorful meat. In this case, our brisket comes from Wodagyu Ranch, which sells hormone-free, pasture-raised beef that is dry-aged for 21 days.

Steps to achieve a perfectly cooked brisket

Now that we have our grade-A meat, it’s time to prepare it for cooking. Here are the steps we took to create a succulent and flavorful brisket fit for meat lovers.

1. Apply the beef rub: We used a beef rub consisting of kosher salt, granulated garlic, paprika, brown sugar, cracked black pepper, and cracked white pepper. Apply it liberally to all sides of the brisket to enhance the beef’s flavor.

2. Smoke the brisket: Using a Pit Barrel Cooker, we smoked the brisket with Post Oak wood until it reached an internal temperature of 160 degrees.

3. Wrap the brisket: Once it reaches 160 degrees, we wrapped it in foil and spritzed it with a mixture of apple cider vinegar and water to make it moist before double-wrapping it.

4. Cook the brisket to tenderness: We checked for tenderness by probing its different parts and declared it done at 200 degrees.

Equipment Used

To achieve a perfectly smoked and tender brisket, we had to use the following equipment:

1. Victorinox knife: A sharp cutting knife for slicing through the brisket with ease.

2. Large cutting board: A spacious cutting board for prepping and slicing the brisket.

3. Nitrile gloves: Gloves to keep your hands clean while handling the meat.

4. ThermoWorks Smoke and Thermapen: Both tools help to monitor the internal temperature of the meat.

5. Saramonic dual wireless VHF lavalier microphone and Shure VP83 microphone: Both microphones were used to capture the sound and details of the cooking process for the video.

6. NEEWER CN-216 216PCS LED dimmable light: A lighting system to make sure that everything was well lit while filming.

Coupon Code and Affiliate Links

In the video, we provide a coupon code CWR, which viewers can use for a discount off their Wodagyu order. Additionally, the video includes affiliate links for the equipment we used and other items, and we mention that some links in the description may be affiliate links. Note that these links allow the author to earn commissions from sales.

Support Requests and Merchandise Sales

The author of the video also requests support through PayPal and sells merchandise related to the Cooking With Ry brand.

Conclusion

In conclusion, cooking a brisket is no easy task, but with the right equipment, technique, and grade-A meat like Wodagyu, it’s possible to create a delicious and mouth-watering dish that meat-lovers and non-meat-lovers alike can enjoy. We hope this article has given some insight into how to perfect your brisket cooking skills with the Pit Barrel Cooker.

FAQs

1. How long does it take to cook a brisket on the Pit Barrel Cooker?
   Ans: It can take anywhere from 8 to 14 hours, depending on the size of the brisket.

2. How do I know when the brisket is done?
   Ans: You can use a meat thermometer to check the internal temperature of the meat. It should reach 200 degrees Fahrenheit to be fully cooked.

3. How often should I spritz the brisket?
   Ans: About every 45 minutes to an hour, spritz the brisket to maintain moisture.

4. Can I use a different type of wood for smoking?
   Ans: Yes, you can experiment with different types of wood, but Post Oak wood is a popular choice for creating a smoky flavor.

5. How can I make sure my brisket isn’t tough?
   Ans: The key is to cook it slowly and with low heat until it reaches an internal temperature of at least 200 degrees Fahrenheit. This will ensure that it is tender and juicy.