HARRINGTON FARMS WAGYU RECIPES
Smoked Wagyu Brisket
6-8 pound Wagyu brisket
1/4 cup both Kosher Salt and Sugar
2 Tablespoons Each - Chili Powder, Onion Powder, Garlic Powder, and Paprika
1 Tablespoon Each - Cayenne Pepper, White Pepper, Black Pepper, Lemon Pepper, and Celery Salt
1. Combine all spices and mix well
2. Score fat with sharp knife to allow seasoning to penetrate
3. Sprinkle on spice rub and pat into meat over entire brisket
4. Cover (swaddle) brisket and let sit at room temperature up to 1 hr
5. Using a gas grill, put 4 cups of Hickory (or your favorite) Wood Chips in the smoke box
6. After seeing smoke from the box, place brisket on the grill set for indirect heat (no flame directly under brisket)
7. Maintain grill temperature between 275-300°F
8. Spray* brisket with Apple Juice or Apple CiderVinegar each time wood chips are adde and resist opening grill lid (no matter how good it smells) otherwise
9. Cook for 4- 5 hrs hours to reach an in internal temperature of approximately 170 degrees
10. Remove brisket from grill and tightly double-wrap in foil to keep juices from leaking out
11. Juice (Tallow) can be saved for future cooking uses
12. Return to grill until internal temperature reaches 190°F (probably another 2 hrs). Do not under cook - "point cut" takes longer to cook than a "flat cut”. Your temperature probe should have no resistance in wagyu!
13. Let rest for 45 min.
14. Unwrap, slice, and try to get it to plates before it’s gone!
15. Enjoy!
Helpful Hints:
*Use spray bottle for apple juice
Have wide aluminum foil on hand
Remember low and slow for tenderness!
If frozen, thaw in refrigerator 24 hrs
Barbecue sauce - so optional for wagyu!
Grilled Wagyu Strip Steak
1 Wagyu strip steak (approx. 12-16 oz)
½ stick butter (softened)
4 cloves garlic
1. If steak is frozen, thaw in refrigerator until thawed
2. Soften ½ stick of butter at room temperature
3. *Crush 4 cloves of garlic
4. Fold crushed garlic into softened butter in ramekin or small bowl
5. Lay strip steak on a plate or platter, pat dry and spread garlic-butter mixture evenly over both sides of the steak (if using unsalted butter, sprinkle both sides of steak lightly with kosher salt before apply garlic-butter mixture)
6. Heat grill to approx. 450°F
7. **Place steak on grill, close grill and cook for approx. 4 minutes
8. **Turn the steak over, close grill and cook for approx. 3.5 minutes
9. Remove steak from grill and tent in foil
10. Serve warm, slice thinly (approx. ¼”), and serve with wasabi and low-sodium tamari for dipping if desired
Helpful Hints:
*Amount of garlic may be adjusted to taste
**We find that Wagyu strip steak is best enjoyed medium rare, and cook times may need to be adjusted to achieve optimal pink center
