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

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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.

Step 9

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

Step 10

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

Step 11

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

Step 12

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.

Step 13

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.

Step 14

Slice the braided brisket into portions and serve immediately.