Page 20 - Together

Smoked Wagyu Brisket with

‘ e Texas Crutch’

Ingredients

Brisket
- 4lb brisket ‘point’

- 2 tbsp beef base (Minor’s or Better
Than Buillon)
- 2 tbsp garlic salt

- 2 tbsp fresh ground pepper
- 1 tbsp light brown sugar
- 1 tbsp smoked paprika

Wrap Sauce ‘The Texas Crutch’
- 2 tbsp light brown sugar
- 2 tbsp chopped shallots
- 2 tbsp apple juice or sweet tea

Gla Glaze
- 3/4 c of your favorite BBQ Sauce
- 2 tbsp light brown sugar
- 1 tbsp apple cider vinegar

Preparation

R
Remove very fatty areas and score meat on both sides. Rub the beef base into the brisket
on all sides. Combine the garlic salt, pepper, chili powder, brown sugar and smoked
paprika and generously “rub” into the meat. Cover and refrigerate overnight. Prepare your
smoker to 225 degrees. Put your brisket on the smoker and let smoke for 5 hours or until
the internal temperature reaches 170 degrees. Once the brisket hits an internal
temperature of 170 degrees, wrap it in foil (aka the Texas Crutch). Roll out a large sheet of
foil and double it up to fold the brisket into a foil “packet”. Remove the brisket, put it on the

f
foil and pour on the woil and pour on the wrap liquid. Seal up the foil packet and put it back on the smoker/grill.
Cook the brisket in foil for 2 hours, OR, once the internal temp has 190 degrees. Remove the
brisket/foil and put the brisket back on the smoker/grill. Brush the brisket with the glaze
and let the meat continue to cook for 30 minutes to absorb the glaze. Once you pull the
brisket off, “tent” it in foil for 30 minutes. Cut against the grain into 1/4” slices and serve.