Australian Wagyu Brisket

At CHS Wagyu, our whole Australian Wagyu brisket is prized for its rich, beefy flavor and tender texture, making it a go-to choice for barbecue enthusiasts and chefs. Cut from the lower chest area, this brisket’s connective tissue and marbling render beautifully when slow-cooked or smoked, delivering a melt-in-your-mouth experience. For the best results, season generously with salt, pepper, and your favorite BBQ rub.

Cooking Method: Perfect for smoking or slow roasting. Season with a simple rub and smoke at 225°F (107°C) for 1 to 1.5 hours per pound until tender. The low-and-slow method allows the fat to melt and the connective tissues to break down, creating a juicy, flavorful brisket that’s ideal for slicing or shredding.

Recommended Temperature: 195-203°F (90-95°C) for optimal collagen breakdown and a tender finish.