Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke a delicious KC Cattle Company whole wagyu brisket. For this cook we let the brisket smoke open and unwrapped from start to finish, creating an impressive bark and smoke ring. Couple this technique with the injection and the fat content of the wagyu brisket and you get a juicy brisket with incredible texture and flavor with very little effort! ► PRINT RECIPE: https://www.atbbq.com/thesauce/wagyu-brisket/ RECIPE COOKED ON: null SUBSCRIBE for NEW RECIPES every Tuesday + Friday: https://bit.ly/2SeudNq WATCH OUR FAVORITES NOW! ► https://bit.ly/33euiXM ________________________________________________ ** CHEF TOM’S TOP PICKS ** BEST PELLET GRILL: null BEST CHARCOAL GRILL: null BEST GAS GRILL: https://bit.ly/3ydVaER KITCHEN TOOLS: null GEAR: null _________________________________________________ ** FOLLOW US ** FACEBOOK: https://www.facebook.com/allthingsbbq TWITTER: @atbbq INSTAGRAM: @atbbq @cheftomjackson TIKTOK: @allthingsbbq PINTEREST:  @allthingsbbq  00:00 Smoked Wagyu Brisket 00:50 Trim up the brisket 03:45 Create the brine liquid before injection 04:55 Inject the brisket flat with the brine liquid 06:58 Season the brisket 08:16 Move the brisket to the smoker 11:09 Pull off the brisket 11:53 Wrap and let it rest 14:21 Slice up the brisket 15:45 Grab a bite 16:39 Like and subscribe