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{"id":5364851179683,"title":"Fullblood Wagyu Brisket (Point End) BMS 8\/9","handle":"wagyu-brisket","description":"\u003cp\u003eEin Brisket im Smoker zuzubereiten, ist alles andere als ein Barbecue-Quicky. Low \u0026amp; Slow heißt die Devise fürs Real American Barbecue mit unserem deutschen Wagyu-Fleisch. Dieser Cut (Rinderbrust, Rippe 1-4) wird über mehrere Stunden im Smoker mit Raucharoma veredelt - dabei spielt es keine Rolle ob Pellet- Woodfire- oder Watersmoker. Nach dem Fleisch ist Geduld ist zweitwichtigste Zutat, doch am Ende wirst du belohnt: Denn wenn das im Wagyu Brisket eingelagerte Fett schmilzt und sich verteilt im Muskel verteilt, wird es unfassbar zart und saftig. 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