The Ultimate Smokey Tender Barky Patty: Brisket Recipe

TLDRLearn how to make a delicious AKASHI brisket with a smoky flavor and tender texture. The brisket is trimmed and seasoned with a classic 2:1 mix of black pepper and kosher salt. It is cooked low and slow on a pit until the fat is rendered and the bark is crispy. The brisket is then wrapped in foil and rested overnight for optimal tenderness. Slices of the brisket reveal a juicy and flavorful lean with a perfectly rendered fatty side. Plus, don't miss out on the ultimate Texas-style burn ends!

Key insights

🥩The AKASHI brisket is a cross between Angus and Japanese Wagyu, resulting in a flavorful and marbled meat.

🔥Proper trimming and seasoning are essential for a successful brisket cook, including a simple 2:1 black pepper to kosher salt rub.

🍖Cook the brisket low and slow at a temperature of 275-300 degrees to allow for proper rendering of fat and the development of a crispy bark.

💤After cooking, wrap the brisket in foil and let it rest overnight at a low temperature to ensure optimal tenderness.

🔪Slicing the brisket requires attention to the grain direction, ensuring each slice is tender and easy to chew.

Q&A

What is the AKASHI brisket?

—The AKASHI brisket is a cross between Angus and Japanese Wagyu, resulting in a flavorful and marbled meat.

What is the ideal temperature for cooking a brisket?

—The ideal temperature for cooking a brisket is 275-300 degrees Fahrenheit.

Why is it important to wrap the brisket in foil and let it rest overnight?

—Wrapping the brisket in foil and letting it rest overnight allows the meat to reabsorb juices and ensures optimal tenderness.

How should I season the brisket?

—You can season the brisket with a simple 2:1 mix of black pepper and kosher salt for a classic flavor.

How should I slice the brisket?

—When slicing the brisket, pay attention to the grain direction and slice against the grain for tender and easy-to-chew slices.

Timestamped Summary

00:00Welcome back to Chugs Barbeque! In this video, learn how to make a delicious AKASHI brisket with a smoky flavor and tender texture.

00:45Start by trimming the AKASHI brisket to remove any excess fat and ensure even cooking.

02:00Season the brisket with a classic 2:1 mix of black pepper and kosher salt, ensuring all sides are coated evenly.

03:30Cook the brisket low and slow on a pit at a temperature of 275-300 degrees Fahrenheit to allow for proper rendering of fat and the development of a crispy bark.

05:55Wrap the brisket in foil and let it rest overnight at a low temperature to ensure optimal tenderness.

08:30Slice the brisket against the grain, creating tender and flavorful slices.

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