🥩 How to Smoke the Perfect Wagyu Brisket with Bearded Butchers' Black Seasoning
/When you’re talking Wagyu brisket, you’re talking about the holy grail of BBQ — that perfect marriage of rich marbling, deep smoke, and buttery tenderness. This isn’t your everyday brisket cook; this is a celebration of craftsmanship and patience.
Today, we’re firing up the Lone Star Grillz Offset Smoker and pairing it with the bold flavor of Bearded Butchers’ Black Seasoning and Killer Hogs TX Brisket Rub. Get ready to experience a brisket that’s smoky, savory, and melt-in-your-mouth tender.
The Story Behind the Recipe
Wagyu brisket has been on my bucket list for years. When I finally got my hands on a Snake River Farms Gold Grade, I knew this wasn’t the time for shortcuts or gimmicks. I kept it simple — two rubs, a clean smoke, and hours of patience.
By the time this brisket hit the cutting board, it was everything I hoped for: juicy, tender, smoky, and worthy of the term pitmaster’s pride.
Why You’ll Love This Recipe ❤️
🔥 Wagyu Perfection: The marbling guarantees unmatched tenderness and flavor.
💨 Bold Black Crust: The Bearded Butchers’ Black Seasoning builds an incredible bark.
🐂 True Texas Technique: Simple rubs, clean smoke, and low & slow fire control.
🥩 Offset Smoker Precision: The Lone Star Grillz gives perfect airflow and heat balance.
🕰️ Slow-Cooked Masterpiece: 8–9 hours of pure transformation from raw beef to BBQ glory.
Bearded Butchers' Black Wagyu Brisket
🕒 Prep Time: 1 hr 🔥 Cook Time: 8 hr ⏰ Total Time: 9 hr 🍽 Serves: 10+
Ingredients
16 lb Snake River Farms Gold Wagyu Brisket
Bearded Butchers’ Black Seasoning
Killer Hogs TX Brisket Rub
Charcoal, Fire Starting Strips, and Wood Logs (oak or hickory preferred)
Instructions
1️⃣ Trimming the Brisket: Start with a cold brisket — it trims easier. Remove any hard fat, leaving about a ¼-inch fat cap. Round off the corners and shape it for even airflow. Clean up any silver skin or discolored spots.
2️⃣ Seasoning the Beast: Layer on Bearded Butchers’ Black first for that deep peppery base, followed by Killer Hogs TX for balanced salt and smoke flavor. Season heavily — a brisket this big can take it.
3️⃣ The Dry Brine: Wrap it lightly in plastic wrap and let it rest in the fridge for 12–24 hours. This dry brine step lets the salt pull moisture in and out, creating deeper flavor and a better bark.
4️⃣ Warming Up: Take the brisket out 1–1.5 hours before the cook. Let it come to room temp so the fat renders smoothly once it hits the smoker.
5️⃣ Smoking Setup: Fire up your Lone Star Grillz Offset Smoker to 225°F–250°F. Use oak or hickory logs for that classic Texas-style smoke. Keep your fire clean — thin blue smoke is your best friend.
6️⃣ The Long Smoke: Place the brisket on the smoker, fat cap up if your heat source is from the side. Let it roll for 6–8 hours, spritzing with water or beef broth every 90 minutes to keep the bark moist. Wrap in pink butcher paper once internal temp hits 165°F and bark looks perfect.
7️⃣ The Final Stretch: Continue smoking until the internal temp reaches 195–205°F and a probe slides in like warm butter. Remove the brisket, wrap tightly, and rest it in a cooler for at least 1 hour (up to 3) before slicing.
Additional Tips 💡
🥩 Don’t Over-Trim: You want enough fat left to protect and baste the meat.
🌡️ Watch Your Temps: The magic happens in that 195–205°F zone — don’t rush it.
🔥 Use Clean Smoke: White, billowy smoke means your fire’s dirty. Thin blue is ideal.
🧂 Season Boldly: A big brisket needs more rub than you think.
🕰️ Rest Is Everything: This is where the juices redistribute — don’t skip it.
Why This Recipe Works
The Bearded Butchers’ Black Seasoning builds a rich, peppery crust that enhances Wagyu’s natural buttery flavor, while Killer Hogs TX Rub balances out the heat and salt. Combined with the Lone Star Grillz offset, this setup gives you precise airflow and consistent temperature — the foundation of a perfect brisket.
This cook respects tradition: simple ingredients, clean smoke, and patience. The result? A brisket that’s rich, tender, and unforgettable — the kind that earns you bragging rights at every backyard gathering.
FAQ Section
Q: What wood works best with Wagyu brisket?
A: Oak, hickory, or post oak are top choices — they complement beef’s bold flavor without overpowering it.
Q: How do I know when it’s done?
A: Don’t rely just on temp. When a probe slides in with no resistance (like soft butter), it’s ready.
Q: Can I use another rub?
A: Yes, but the Bearded Butchers’ Black + Killer Hogs TX combo is next-level for Wagyu.
Q: Should I wrap in foil or paper?
A: Always use pink butcher paper for better bark preservation and moisture control.
Q: How long should I rest the brisket?
A: A minimum of 1 hour, but 2–3 hours in a dry cooler will yield the best results.