Smoked HHR Wagyu Beef Brisket and Yorkshire Pudding

This recipe requires a smoker

Hawks Hill Ranch Wagyu Brisket ready to serve

Smoked Wagyu Beef Brisket

A six pound brisket will serve 8-10 people. We recommend doing the smoking during the day and then the oven roasting overnight, as total preparation time is 17-24 hours.

Trim a 6 pound Wagyu brisket of as much fat as possible, reserve the fat in the refrigerator for later use.

Liberally season brisket with salt, pepper, onion powder, and brown sugar.

Smoke on “super smoke” setting at 180 degrees for 7-10 hours, basting every 30 min to an hour with beef stock.

Remove the brisket from the smoker and place it in an large piece aluminum foil, add the reserved fat trimmings on top of the brisket, and pour 2 cups of beef stock overtop the fat without letting it spill over. Then wrap the foil tightly around the brisket with fat and stock sealed inside. Place in an oven safe baking pan.

Bake the wrapped brisket at 200 degrees for 8-10 hours. Remove the brisket from the oven. If you are not ready to serve you can counter cool and refrigerate the brisket after this step.

If you are ready to prepare for serving, carefully take brisket out of the foil and place it into an oven safe pot, and discard the fat trimmings.

Add a cup each of rough chopped celery, carrots and onions to the pot, then add enough beef stock to the pot to cover the brisket and vegetables.

Bake for an additional 2-4 hours at 200° to desired tenderness. Pull brisket from the pot, carve against the grain and serve.

Serving suggestions: 

Serve with a steamed green vegetable on the side such as asparagus, broccoli or Brussel sprouts, and a starch such as mashed potatoes or Yorkshire pudding 

Yorkshire Pudding Recipe

Prepare batter the day before serving

In a food processor combine 4 eggs, 1 cup of flour, 3/4 cup milk, 1/2 teaspoon of salt, and 1.5 tablespoons water. Blend on high speed for 2 minutes, scraping down the sides a couple times. Place the food processor with the mixture inside in the refrigerator and let sit overnight. 

1 hour before serving, preheat oven to 450°

In a 12 cup muffin tin, add 2 teaspoons Wagyu tallow to each cup, then place the muffin tin in the oven for about 10 minutes or until the tallow is smoking hot.

Remove the food processor from the refrigerator and blend on high speed for one minute, then very carefully and quickly pour the batter into each muffin cup, filling them about 3/4 of the way up.

Bake for about 15 to 20 minutes and then serve immediately out of the oven 

Hawks Hill Ranch Wagyu Brisket plated with asparagus and two Yorkshire Puddings