Wagyu Brisket – The supreme discipline of BBQ art, reinterpreted

Wagyu brisket combines two worlds: the traditional preparation method of American BBQ and the exceptional marbling of Japanese Wagyu cattle. Slow cooking at low temperatures (" Low & Slow ") allows the meat to develop a buttery-soft texture and an incomparably intense flavor . For our Black Forest Wagyu brisket, we select only heavily marbled cuts in the " Full Packer " cut – the pinnacle of meat quality.

Wagyu Brisket – The special cut

Brisket consists of the flat (lean, long-fibered) and the point (intensely marbled) cuts. Between them lies the distinctive layer of fat known as the "fat cap," which is particularly pronounced in Wagyu brisket and protects the meat from drying out during cooking. The fine intramuscular fat distribution makes every Wagyu brisket a juicy highlight with deep flavor and unparalleled tenderness.

Black Forest Wagyu – Premium quality from the Black Forest

Our own Wagyu herd in the Black Forest grows amidst pristine nature. With plenty of time, farm-grown feed, and humane treatment, the cattle develop a unique fat structure that is valued worldwide. After stress-free slaughter, the briskets are aged for at least four weeks . This creates a product that meets even the highest culinary standards.

Raising our Wagyu cattle

Our Wagyu cattle come exclusively from our own herd and from selected partner farms in the Black Forest. The animals are fed on our own meadow fodder and grain. Short transport routes of no more than 50 km and a stress-free slaughter process ensure quality and deliver a brisket that impresses with every bite.

Preparation of Wagyu Brisket

Brisket on the Grill/Smoker – In 7 Steps

1. Season the Wagyu brisket with a mild BBQ rub 12–24 hours in advance – less is more here so as not to mask the quality of the meat.
2. Prepare grill or smoker for approximately 110°C indirect heat.
3. Use smoking wood with a mild aroma (e.g. apple, cherry) to enhance the delicate Wagyu flavor.
4. Insert the core temperature probe into the point and smoke the brisket to approximately 70°C .
5. Wrap the brisket in parchment paper and aluminum foil, add a little apple juice or beef stock , and continue cooking until it reaches 88–92°C .
6. Meat test: Pierce the point with a fork – the meat should be buttery soft.
7. Let it rest for 30 minutes at 50°C, then slice thinly across the grain and serve.

How to cook brisket in the oven – in 7 steps

Even without a smoker, you can achieve excellent results. Use smoked salt or a little liquid smoke for BBQ flavor.

1. Season brisket as above and place in the oven at 110°C fan-assisted .
2. Cook with core temperature probe up to 70 °C .
3. Cover with baking paper and aluminum foil, add liquid and continue cooking until 88–92 °C .
4. Fork test: Check for tenderness, point and flat should be soft and juicy.
5. Let it rest for 30 minutes, slice and enjoy.

Wagyu brisket core temperature

For the perfect Wagyu brisket, we recommend an internal temperature of 88–92°C . Unlike traditional cuts, the high marbling ensures that the meat doesn't dry out , but remains meltingly tender . The optimal cooking point is when the fibers are buttery soft and can be pulled apart without resistance.