Smoked Wagyu Beef & Bison Briskets | The Bkyd Palate
Smoked Wagyu Beef & Bison Briskets
30 mins prepServes 10
These briskets are marinated, seasoned, and then smoked low and slow overnight on a pellet grill. They are spritzed with Dr Pepper during the smoke and finished with tallow for ultimate flavor and tenderness.
Marinate the briskets with Dale’s marinade. Coat each side of the briskets with Koops’ Honey Mustard and then liberally season them with Flavorgod Original BBQ Seasoning.
Smoke the briskets overnight on a pellet grill (like the HALO PRIME 1500) at 220F with no wrap. Spritz the briskets every few hours with Dr Pepper throughout the smoking process. Use a meat thermometer (such as the Twin Temp Spikes) to monitor the internal temperature.
Once the briskets reach an internal temperature of 200F, pull them from the smoker. Pour wagyu beef tallow over the beef brisket and bison tallow over the bison brisket. Rest the briskets for a bit before slicing into them.
