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Kosher salt (3tsb)

Crushed black pepper (3tsb)
5-7 lbs Wagyu brisket
Yellow Mustard
Brown butcher paper
Meat thermometer


1. Trim excess fat on top of the brisket
2. Mix the salt and pepper in a bowl to make your beef brisket rub
3. Apply a layer of yellow mustard to use as a adhesive for the brisket rub
4. Preheat oven to 260 F
5. Place brisket in a smoker for 3-4 hours until it reaches an internal temperature of 160-165 F
6. Take the brisket out and neatly wrap it with the brown butcher paper, and place it back into the oven for 3-4 more hours until it reaches an internal temperature of 195-200 F
7. Using the thermometer, check to see if the meat is tender. If the thermometer goes into the brisket with ease, the brisket is ready
8. Thinly slice the brisket at a 90 degree angle against the grain
9. Serve and enjoy 🤗