We slow-smoked Japanese A5 Wagyu Brisket and it was absolutely divine

Japanese A5 brisket from Kagoshima — the top-scoring region at the Wagyu Olympics — slow-smoked low and slow.

November 16, 2018 1m 0s

Japanese A5 Wagyu brisket from Kagoshima, the region that took the highest honors at the Wagyu Olympics. A cut that hadn't been available in the U.S. before, treated to a long, slow smoke.

The result is what you'd hope for from this kind of beef: deep bark, soft interior, and the unmistakable richness of A5 marbling carried by smoke.

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