The First Ever Braided, Smoked & Deep Fried Wagyu Packer Brisket

Directions

1. Trim the brisket into even strips, leaving a bit of fat for flavor.

2. Apply Torchbearer Sauces Pineapple Papaya BBQ Sauce evenly over all sides of the brisket strips to act as a binder.

3. Season each strip generously with Black Beard Spice Company’s Calico Jack and Snake River Farms’ Santa Maria seasoning. Ensure the seasoning is well distributed.

   

Braiding the Brisket

1. Lay the strips side by side on a flat surface. Start braiding from one end, ensuring the braid is tight but not too compressed.

   

2. Secure the ends with butcher’s twine or wire to maintain the braid during cooking.

Smoking the Brisket

1. Preheat your Big Green Egg or smoker to 250 °F, setting it up for indirect cooking with hickory and oak wood.

2. Place the braided brisket on the grill and close the lid.

3. Smoke the brisket until it reaches an internal temperature of 185 °F.
   
   This should take approximately 4-6 hours, depending on the quality of the meat and the thickness of the braid and your smoker’s consistency.

4. Optionally, spritz the brisket with Dr. Pepper every hour to keep it moist and develop a flavorful bark.

Deep Frying the Brisket

1. Once the brisket reaches 185 °F, remove it from the smoker and let it rest for 10 minutes.

2. Heat peanut oil in a large, heavy-bottomed pot or deep fryer to 350 °F on the griddle.

3. Carefully lower the brisket into the hot oil, ensuring it is fully submerged. Fry for about 3-5 minutes, or until the exterior is crispy and golden brown.

   

Rest and Serve

1. Remove the brisket from the oil and let it rest on a wire rack covered for about 10-15 minutes to allow the juices to redistribute.

2. Slice the braided brisket into portions and serve immediately.