Introducing our latest offering – Tac-O – Get Ya Sum!
Quick Wagyu Brisket

Scan here for a special Buy One, Get One FREE offer!

QR Code for BOGO offer

Quick Wagyu Brisket

Flavors Used:

Woohoo, it's time for wagyu with this quick wagyu brisket! This is a rich, and buttery brisket that’s tender and juicy in every bite. The Wagyu’s natural sweetness blends nicely with the hot sauce, and Dan-O’s Crunchy Seasoning. Dan-O’s Crunchy Seasoning is so much more than your typical seasoning with ingredients like poppy seeds, sesame seeds, flaky onion, and garlic with the classic flavors of Dan-O’s Original Seasoning that you love to create a savory one-of-a-kind blend.

What is Wagyu brisket?

Wagyu is a Japanese beef cattle breed that comes from the native Asian cattle. Wagyu is a blanket term for all Japanese beef cattle, where “Wa” means Japanese, and “gyu” means cow. Originally Wagyu cows were used as draft animals because of their endurance. This selection favored the cows with more intramuscular fat cells, also known as marbling, that helped provide an energy source. The cows are naturally horned and tend to be black or red in color. The unique taste and tenderness of highly marbled Wagyu makes for an unforgettable dining experience.

Brisket is a cut of meat from the breast, or the lower chest of beef. It’s one of the nine beef primal cuts. The primal cuts of a cow are composed of plate, brisket, foreshank, round, loin, rib, and chuck for beef. A fun fact about cows is that they don’t have collar bones, so the superficial and deep pectoralis muscles support 60% of the body weight of cattle. This means the brisket has a large amount of connective tissue, so the resulting meat must be cooked correctly to tenderize.


  • 10 lb Wagyu brisket
  • Cholula Hot Sauce (binder)
  • Olive oil
  • Dan-O’s Crunchy Seasoning (rub)

Preparation Instructions

  1. Coat brisket with olive oil and hot sauce (binder).
  2. Rub generously with Dan-O’s Crunchy Seasoning.
  3. Cook at 350° F for 1 hour and 45 minutes.
  4. Then wrap in butcher paper and cook at 240 F for 4 hours or when probe tender (anywhere between 195° F - 210° F).
  5. Remove and let rest for 1 hour.
  6. Slice, serve and enjoy!


One Response

Leave a Comment

Your email address will not be published. Required fields are marked *

My Cart
FREE shipping on all orders!
Contiguous US (Lower 48 states) only
Customers also bought

Your cart is empty

It's time to load up!

Save 15% on Your First Order Subscribe to our mailing list