0.0 – 0 reviews • Gluten Free
| Level: |
Intermediate |
| Total: |
15 hr 40 min |
| Active: |
40 min |
| Yield: |
8 servings |
Ingredients
- 4 slices bacon, diced
- 1 small yellow onion, diced
- 1 tablespoon beef base
- 3 bunches collard greens, chopped
- 1 tablespoon salt
- 1 tablespoon apple cider vinegar
- One 11- to 15-pound wagyu brisket
- 1/2 cup kosher salt, preferably Diamond Crystal
- 1/2 cup coarse black pepper
- 2 tablespoons granulated garlic
- Yellow mustard, as needed
Instructions
- For the collard greens: Heat an 8-quart stock pot over medium-high heat and cook bacon until crispy. Add onions and cook on medium heat, 2 minutes. Add beef base, collard greens and 5 cups water. Simmer on medium-high heat until collard greens are tender, about 2 hours. Add salt and cider vinegar to season.
- For the wagyu beef brisket: Preheat a smoker for cooking at 215 degrees F.
- Trim brisket to 1/4 inch fat on the top side and zero fat on the bottom. Mix together salt, pepper and granulated garlic in a bowl. Lightly coat the brisket with mustard, then season generously with rub.
- Place brisket in smoker and cook for 12 hours. Wrap brisket with butcher paper and place back in smoker. Raise heat to 275 degrees F and cook until meat reaches an internal temperature of 203 degrees F, up to 2 more hours. Let rest until it reaches 165 degrees F, about 1 hour. Remove from butcher paper and slice. (See Cook’s Note.) Serve with collards.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
727 |
| Total Fat |
57 g |
| Saturated Fat |
22 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
3 g |
| Sugar |
1 g |
| Protein |
44 g |
| Cholesterol |
223 mg |
| Sodium |
654 mg |
| Serving Size |
1 of 8 servings |
| Calories |
727 |
| Total Fat |
57 g |
| Saturated Fat |
22 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
3 g |
| Sugar |
1 g |
| Protein |
44 g |
| Cholesterol |
223 mg |
| Sodium |
654 mg |