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These brisket flats have already been trimmed, so you don't have to worry about discarding pounds of unwanted fat or waste. Just season it with salt and pepper and enjoy. The fat cap is about a quarter-inch thick across the board, although in some areas it may be slightly less. Don't worry, the amazing tenderness and intramuscular fat of Japanese Wagyu will ensure a delicious finished product if you treat it right.
Based on our trials, we recommend smoking this fat side up and wrapping when you hit the stall, which in our tests was about 160F. Wrapping will also ensure more of the subtleties of meat come through too, since you don't really need to hit this beautiful piece of meat with smoke for +12 hours. For the same reason, it's also perfectly fine to cook this in the oven, where it's easier to control the temperature.
You may ask why this is sold as a flat and not a packer cut, but rest assured that this piece of meat can hold its own. Your average brisket flat would typically have a hard time by itself on the smoker, but the level of marbling you get with A5 Japanese Wagyu is a game-changer in this regard.