Smoked Wagyu Brisket on the Oklahoma Joes Reverse Flow

This low and slow Wagyu brisket blew my mind!
I low smoked this baddie at 250 degrees and it was probe tender in 7 HOURS!!!!! Big shout out to @themeatswadl for your AMAZING food resting product! Go check them out and show them some love! Always smoking on a @OklahomaJoesSmokers smoker! If you have any questions leave them down below!
**I forgot to mention if you decided to tilt your brisket you can lightly cover darker areas with foil to prevent those certain spots from overcooking!
#bbq #brisket #smokedmeat #wagyu #bbqlovers

[@Harry1234-ep7ck]

Great video, thanks for sharing🙂

[@Boujeetexasbbq]

Thank you for watching 🤗

[@kingtut2367]

😍 Well done!

[@Boujeetexasbbq]

Thank you 🥰🥰🥰

[@robburns7440]

Looks great. I have a wagyu brisket in my freezer right now. I also have the same cooker. Cheers.

[@Boujeetexasbbq]

Let me know how your cook goes! Okjs are great smokers if you ever want another one or their products use my code BDOKJ20 for discounts online!

[@txstunna1]

Learn something new everyday! Great video! 🔥🔥

[@Boujeetexasbbq]

Thank you! 😊 I hope I helped on your brisket journey!

[@pauliesaucee]

this looks amazing

[@Boujeetexasbbq]

Thank you friend 🥹

[@CaptinMcFizzy]

Nice job! ive been getting ads on snake river farms brisket i might have to finally pick one up!

[@Boujeetexasbbq]

Thank you! Let me know how it comes out!

[@thesmokesheet]

Great video! That brisket looks 🔥🔥🔥

[@Boujeetexasbbq]

Thank you friend!

[@invincible7463]

Looks phenomenal! So you were able to get above the stall point without covering it? Thats crazy. Any reason you don’t cut the point cut horizontally then cut each piece against the grain? Sometimes I use the beef tallow and make a like a sweet brisket au jus out of it. Food for thought. Thanks for sharing. 👍👍

[@Boujeetexasbbq]

There was little to no stall! Usually by hour 6 is the beginning or mid of the stall so when I checked on it I was shocked that it was almost done!

[@Rascal77s]

I was going to say your knives are triggering my OCD. I want to sharpen them as much as i want to eat that brisket 😂 Great looking brisket 🍻

[@Boujeetexasbbq]

😂😂I know I know I slack bad when it comes to sharpening my knives 🤦🏻‍♀️but hey sometimes u have to call yourself out 😅

[@vickovaden8780]

That looks awesome. And thank you for the detail on the trimming, I am always scared I will screw it up.

[@Boujeetexasbbq]

Trust me I was scared to trim it down to! But during trial and error I realized that fat won’t render down and the flat will always cook faster than the point! Trust me I tried it all when it comes to brisket

[@vickovaden8780]

@@Boujeetexasbbq thank you for the reply. And keep the videos coming..👍👍

[@Boujeetexasbbq]

@@vickovaden8780of course 🤘🏼 feel free to share ❤ appreciate all support 🫶🏼

[@user-cs3eo1kk8r]

I agree a thin fat cap on point that way all fat is rendered you won’t lose moisture on a high quality brisket great job!

[@Boujeetexasbbq]

Thank you!

[@user-cs3eo1kk8r]

What kind of wood do you smoke brisket with? I usually do post oak but am curious about mesquite

[@Boujeetexasbbq]

@@user-cs3eo1kk8r I use post oak and cherry wood to give it that pretty mahogany tint! I love mesquite but I use it more for Tex mex/mexican recipes 😊

[@keithtrosen7954]

Awesome video. I have been eyeing up those SRF briskets. Would probably try their choice/prime first though. I have had good results with the local SD choice I can get at our grocery store.

[@Boujeetexasbbq]

Oh yea definitely practice on a less expensive cut! Work your way up u got this! And thank you! If you want any tips on a standard cut brisket you can check out my video on the Oklahoma Joes KZbin channel and search “texas style brisket” I have all my tips and tricks on that video 😌😌 Good luck on your brisket journey!

[@lowdownone]

Why overpay for a choice from SRF? It’s a waste of money, you can get choice anywhere. To be honest you can get a standard prime as well. If you are going to dump a lot of money on SRF, go nice.

[@Boujeetexasbbq]

@@lowdownone this is a Wagyu not a choice

[@lowdownone]

@@BoujeetexasbbqI was replying to the first poster

[@elessartelcontar9415]

Keep all the fat on. It will render if cooked long enough. You want a supermoist point and without the fat cap, the flat will start and finish dry. Brisket is bad about drying anyway when exposed to air for a few minutes. There is a difference between lean and dry.

[@Boujeetexasbbq]

I’m very comfortable with my brisket technique but if this is yours more power to you I don’t judge 😊 the last thing I produce is a dry brisket 🤘🏼

[@lowdownone]

I stand with Meatchurch on the tallow craze. So overrated, It doesn’t do much, especially the more quality your brisket is.

[@Boujeetexasbbq]

Thank you for your input as I said this is my particular style. I support anyone on their brisket journey I don’t judge I’m just here to help ☺️ my style isn’t for everyone and that’s ok 👌🏼