The key to cooking is similar to a typical brisket, but with a much more gentle touch. Ideal cooking method should be keeping the internal temp of the brisket between 160 and 205F.
- Smoke it for the first 8 hours at 160 degrees — this helps form the bark.
- Then smoke it at 200 degrees until the internal temperature hits 170.
- Wrap it in butcher paper, turn the smoker to 250 degrees and smoke it until internal temp hits 205 (OR when it feels right.)
- Let it rest for a few hours before slicing.
You can view more in-depth preparation and cooking instructions by checking out our Cooking a Japanese Wagyu Brisket page.