You don’t need a smoker to make a great brisket. Our 100% Fullblood Wagyu brisket gets a simple rub, a long, slow night in the oven, and a butcher paper wrap that lets it braise in its own rendered fat. The marbling keeps it juicy from the first slice to the last. Put it in the oven after dinner, and tomorrow’s dinner is handled.

Serves: 12 to 16 | Prep: 20 min | Cook: about 16 hours, plus rest

Ingredients

• 1 Long Hill Wagyu whole brisket (12 to 14 lb)
• ¼ cup kosher salt
• ¼ cup coarse ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika

You’ll also need unwaxed butcher paper and a meat thermometer.

Instructions

1. Prep. Heat the oven to 225°F. Trim the fat cap to about ¼ inch and pat the brisket dry.
2. Season. Mix the salt, pepper, garlic powder, and paprika. Coat the brisket generously on all sides.
3. Roast. Set the brisket fat side up on a rack over a deep rimmed pan to catch the drippings. Roast uncovered until the outside is dark and set and the internal temperature reaches about 165°F, 8 to 10 hours.
4. Wrap. Wrap the brisket tightly in two layers of butcher paper and return it to the oven.
5. Cook to tender. Start checking at 195°F. Wagyu is often ready sooner than conventional brisket, so let tenderness decide, not the number. It’s done when a thermometer probe slides into the thickest part like soft butter, usually between 195°F and 205°F.
6. Rest. Leave the brisket wrapped and rest it at least 1 hour, and up to 2.
7. Slice. Slice against the grain, about ¼ inch thick, and spoon the juices from the paper over the top.

Rule of thumb: Plan on about 1¼ hours per pound at 225°F, plus the rest. A half brisket (6.5 to 7 lb) takes roughly 8 to 9 hours.

Save the drippings: Strain the pan juices and drizzle over the finished brisket for extra moisture and rich, savory flavor, or use them to roast vegetables for an extra boost of flavor.