Wagyu Brisket Point (4LBs) – Silver Grade

Description

The brisket point, also known as the “deckle”, is where the majority of the marbling and flavor comes from. After slow cooking on the smoker it becomes incredibly juicy and melts away in your mouth. A brisket makes for an unforgettable celebration with friends and family.

In our experience, a Texas Mesquite or BBQ dry rub does the brisket wonders. Slow and steady wins the race here. Slow cook at 225°F until an internal temperature of 160°F. At this point, take it out of the smoker and lightly wrap in foil. Put back in the smoker until an internal temperature of about 200°F. Finally, wrap the finished brisket in towels or blankets and let rest for around 2 to 3 hours.