BBQ Beef Rub Smoked Wagyu Brisket for a Crowd

A slow-smoked Wagyu brisket with a deeply seasoned bark that reheats beautifully and feeds a Thanksgiving crowd without using the oven.

Serves: 8–10
Active time: 30 minutes
Total time: 10–12 hours

Ingredients

• 1 Jimmy P’s Wagyu Beef Brisket, 10–12 pounds
• 4 tablespoons Jimmy P’s BBQ Beef Rub
• 1 cup Jimmy P’s BBQ Sauce, for serving
• Butcher paper, for wrapping

Instructions

1. Coat the brisket generously with Jimmy P’s BBQ Beef Rub the night before cooking. Refrigerate it uncovered overnight to dry-brine.
2. Prepare the smoker for steady indirect heat between 225–250°F. Smoke the brisket fat-side up until its internal temperature reaches approximately 165°F, about 6–7 hours.
3. Wrap the brisket tightly in butcher paper. Return it to the smoker and continue cooking until it probes tender and reaches approximately 200–203°F, another 3–5 hours.
4. Keep the brisket wrapped and rest it in an insulated cooler for at least 1 hour.
5. Unwrap the brisket and slice it against the grain. Serve with warm Jimmy P’s BBQ Sauce on the side.
6. Refrigerate any remaining brisket for next-day sandwiches.

From the case: Wagyu fat renders differently than standard brisket. Expect a shorter stall and potentially shorter cooking time.