Traditional smoked barbecue wagyu beef brisket offered as top view with knife on an old rustic board with copy space

Serves 8


Lidded Bbq
Wood chips or chunks (about 300gr)


6kg beef brisket (fat untrimmed)
6 teaspoons kosher salt
1⁄2 cup dry rub


Trim off most of the fat from the top leaving about 1/4″. Next clean the meaty side of any tough membrane. Set aside some fat to use later.

Season the meat well with salt and pepper and let it sit in
the fridge for 12 – 24hrs (minimum 5 hours.)

Pre-heat and set up your lidded bbq for indirect cooking with the charcoal placed on one side, and get your tempreture to about 250°F. For the cook temp we want it at roughly around 225°F. (I used a Weber Kettle for this)

Remove the seasoned brisket from the fridge and while still cold sprinkle the rub (recipe page xx ) all over the meat.

Place the brisket on the grill with a pan of water placed directly under it. This helps the meat retain its moisture.

Add two handfulls of wood right after the meat goes on the grill and keep adding wood chips as required through the whole
cook (up to 12 hours depending on the size of the cut).

After 3.5 hours, flip the brisket over if a nice bark has begun to develop. Keep an eye on the water in the pan and don’t let it dry out!