Wagyu Brisket
For the people with a smoker.
About this cut
Packer-cut brisket, point and flat intact, with a thick fat cap. Wagyu fat renders lower and slower than commodity brisket, which is exactly what you want across a twelve-hour cook. Butchered and packed at Norwich Packers.
How it works
- Frozen and vacuum-sealed for freshness.
- Farm pickup by appointment only in Norwich, or local delivery in Norwich and area.
Cooking tips
- 1Trim excess hard fat, leaving about 6 mm / ¼ inch of fat cap. Season with salt and coarse pepper.
- 2Smoke at 110–120°C / 225–250°F. Wrap if desired once the bark sets; cooking can take many hours, depending on size.
- 3Start checking tenderness around 90–96°C / 195–205°F. It is ready when a probe slides in easily. Keep hot at 60°C / 140°F or above while resting, then slice against the grain.
Health Canada recommends at least 63°C / 145°F for beef steaks and roasts (medium-rare), 71°C / 160°F for medium, or 77°C / 170°F for well-done. Mechanically tenderized beef needs at least 63°C; turn steaks at least twice. Follow any higher temperature on the package.
Portion guidance
Allow 300–400 g of raw brisket per adult to account for trimming and cooking loss. A 6 kg brisket is roughly 15–20 portions; actual yield varies.
Slice the flat and point separately, since their grain runs in different directions.
Serving estimates are a guide, not a guaranteed pack weight or yield. Allow for appetites, sides and cooking loss.
Storage instructions
- Keep frozen at −18°C / 0°F or colder. Follow the package’s storage directions and dates.
- Thaw on a tray in the refrigerator at 4°C / 40°F or colder, never on the counter. Larger roasts may need several days. Keep raw juices away from other food.
- Once thawed in the fridge, cook within 2–4 days. For best freezer quality, use steaks and roasts within 10–12 months; continuously frozen beef remains safe longer, but quality declines.
- Refrigerate leftovers within 2 hours in shallow containers, use within 2–3 days, and reheat to 74°C / 165°F.
Food safety guidance: Health Canada cooking temperatures · Storage · Leftovers