Wagyu Brisket A3
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The ultimate brisket for serious barbecue enthusiasts
Brisket is one of the most celebrated cuts in American barbecue culture. Cut from the breast of the animal, it is renowned for transforming during long, slow cooking into incredibly tender beef packed with flavor.
For this premium version, Gustor selects French Wagyu Brisket A3. The natural marbling of Wagyu beef adds a level of richness and juiciness rarely found in traditional brisket. As the meat slowly cooks, the intramuscular fat melts and continuously bastes the meat from within.
Made for authentic low & slow barbecue
Whether cooked on a smoker, kamado, pellet grill or offset smoker, this brisket delivers outstanding results.
Long cooking times allow collagen to break down naturally, creating an exceptionally tender texture and deep beef flavor.
🥩 French Wagyu A3
🥩 Exceptional marbling
🥩 Perfect for smoking
🥩 Ideal for low & slow cooking
🥩 Rich and juicy
🥩 Premium BBQ cut
🥩 Usually delivered frozen
Country of Origin
This brisket comes from carefully selected French Wagyu cattle, combining premium Wagyu genetics with European farming expertise.
FAQ
What is brisket?
Brisket is the breast muscle of the animal. Its collagen-rich structure makes it ideal for long, slow cooking.
Why choose Wagyu brisket?
The additional marbling creates a richer, juicier and more luxurious eating experience.
Is this product delivered frozen?
Yes, this product is usually delivered frozen.
preparation
RECIPE – FRENCH WAGYU BRISKET A3 ON THE BBQ
The ultimate low & slow Wagyu brisket
A Wagyu brisket deserves patience. Thanks to its beautiful marbling, this cut can become exceptionally juicy and tender when cooked correctly. Unlike traditional briskets, Wagyu contains more intramuscular fat, which continuously bastes the meat during the cook.
Ingredients
- 1 French Wagyu Brisket A3
- Coarse sea salt
- Freshly ground black pepper
Optional:
- Hickory wood chunks
- Oak wood chunks
- Butcher paper
Step 1 – Preparation
- Fully thaw the brisket if delivered frozen.
- Remove it from the refrigerator approximately 1 hour before cooking.
- Trim only excess surface fat if necessary.
- Season generously with coarse sea salt and black pepper.
Because Wagyu already offers tremendous flavor, a simple seasoning is often the best choice.
Step 2 – Prepare the smoker
- Preheat your smoker, kamado or BBQ for indirect cooking.
- Stabilize the temperature between 110°C and 120°C (230–250°F).
- Add a few chunks of oak or hickory wood if desired.
Avoid excessive smoke. Wagyu benefits from a clean and balanced smoke profile.
Step 3 – Low & Slow cooking
- Place the brisket on the grill with the fat side facing upward.
- Insert a temperature probe into the thickest part of the flat.
- Close the lid and maintain a stable temperature.
Allow the brisket to cook slowly until the internal temperature reaches approximately 70°C (160°F).
Depending on size and shape, this usually takes 5 to 8 hours.
Step 4 – The wrap
- Remove the brisket from the smoker.
- Wrap tightly in butcher paper (preferred) or aluminium foil.
- Return it to the smoker.
Wrapping helps preserve moisture while pushing through the stall phase.
Step 5 – Finish cooking
Continue cooking at 110–120°C until the brisket reaches an internal temperature of approximately 93–95°C (200–203°F).
More importantly, the temperature probe should slide into the meat with almost no resistance.
For most Wagyu briskets, total cooking time ranges between 10 and 14 hours.
Step 6 – The resting phase
This step is absolutely essential.
- Remove the brisket from the smoker.
- Keep it wrapped.
- Place it in a cooler box or oven set to approximately 60°C.
- Allow it to rest for at least 1 hour, preferably 2 to 3 hours.
During this stage, the juices redistribute throughout the meat.
Step 7 – Slicing and serving
- Separate the flat and point if desired.
- Slice against the grain using a long slicing knife.
- Serve immediately.
A perfectly cooked Wagyu brisket should have a beautiful smoke ring, a rich bark and slices that bend without falling apart.
Recommended serving temperature
Serve warm, ideally between 55°C and 65°C.
