Truly one-of-a-kind, the only reason A5 Japanese Wagyu Brisket isn't more popular is because no one has been able to get their hands on one... Until now. Traditionally thinly sliced and *then* cooked, we've preserved the entire flat for you to throw in the smoker or oven. We've tried it ourselves and found it to be out-of-this world. To learn more about how to prepare this amazing piece of meat, check out our Q&A with Arturo Ramon, competitive barbecuer and Travel Channel contributor.
These brisket flats are all 10-13 pounds, and 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 your get with A5 Japanese Wagyu is a game changer in this regard.
Keep up the good work fellas because you have ruined me forever now for buying the best beef I've eaten in two decades. I won't ever buy in the grocery store again.