Bennie Kendrick
Brisket Grilled Cheese
INGREDIENTS
- 1 Full Packer American Wagyu Brisket
- Kendrick BBQ Dry Rub (or your favorite brisket rub)
- French bread (or any good crusty loaf)
- Mayonnaise
- Cheese (Swiss, provolone, or your choice—just make sure it melts well)
DIRECTIONS
- Start by trimming the excess fat from the brisket. save the trimmings, you'll need them later.
- Apply a heavy coat of Kendrick BBQ Dry Rub to both sides of the brisket. don't be shy the crust is key.
- Add 8oz of beef broth to keep things juicy.
- Render the trimmed fat into beef tallow. Pour the tallow and any other drippings over the brisket. Cover it tightly and return to the smoker for a few more hours.
- Let the brisket rest wrapped for atleast 2 hours. This helps the juices redistribute and gives you that melt in your mouth texture.
- Slice the brisket against the grain. Toast French bread, slather with mayo, and layer on cheese and brisket slices.
- Place the sandwich on a hot griddle. top with more cheese if you like, press down, and cook until the bread is golden and the cheese is melted.
AMERICAN WAGYU BRISKET
If you're serious about BBQ, you've probably heard the buzz around American Wagyu brisket. This premium cut has been making waves in backyard smokers and on competition stages alike. But what makes it so special? Let’s dig into the rich, marbled world of this legendary beef.
A Crossbreed of Two Elite Cattle: American Wagyu is the result of crossbreeding Japanese Wagyu cattle (famous for their insane marbling) with American Angus, known for deep beefy flavor. The result? A brisket that’s rich, tender, and flavorful—the best of both worlds.
It’s All About the Marbling: What sets American Wagyu brisket apart is its incredible marbling—fine veins of fat running throughout the meat. This fat slowly renders during cooking, delivering a juicy, buttery bite with every slice.
Built for the Long Cook: Thanks to its higher fat content, American Wagyu brisket can handle longer smoking times without drying out. That makes it a dream cut for low-and-slow BBQ, even for beginners.
The Go-To Choice for Pitmasters: Many top pitmasters and BBQ competition teams swear by American Wagyu brisket. Its consistent texture, rich flavor, and impressive presentation make it a favorite for taking home trophies.
Premium Price, Premium Product: A full packer American Wagyu brisket can range from $100 to $300+, depending on weight and grade. The price reflects the careful breeding, specialized feeding, and limited supply of Wagyu cattle.
Tallow Gold: Don’t toss those fat trimmings! Rendering the fat into beef tallow gives you a rich cooking fat perfect for basting the brisket, searing, or even frying up killer potatoes.
Not Kobe, But Close: True Kobe beef is Wagyu from a specific region in Japan. While American Wagyu isn’t technically Kobe, it shares the same prized genetics—and when raised properly, it can achieve similar levels of quality.
Best Smoked Low & Slow: This brisket thrives at 225°F–250°F over 12–18 hours. That low-and-slow magic breaks down tough connective tissue while the marbling melts into every bite.
Simple Seasoning is Best: When the meat is this good, you don’t need fancy rubs. A simple mix of salt, pepper, and garlic (SPG) or a favorite BBQ rub like Kendrick BBQ is more than enough to let the flavor shine.
Where to Find It: You probably won’t see American Wagyu at your local supermarket. Look for it through specialty butchers, online meat retailers like Snake River Farms, or farm-to-table suppliers like Crowd Cow.
KNIFE UTILIZED
Here’s why the Avanta Kendrick 10″ scalloped brisket knife is more than just a pretty tool — it can actually enhance your results:
Cleaner Slices Through Bark & Fat: A major challenge with brisket is cutting cleanly through the outer bark without tearing or shredding the meat. The scalloped edge helps “bite” into that surface and pull the blade through, rather than slipping over it. That means fewer ragged edges and prettier presentation.
Reduced Drag & Friction: Because the valleys between the scallops channel away moisture and reduce surface contact, there’s less drag as you slice. That helps preserve juiciness and gives a smoother slicing experience.
Control & Precision: The long, rigid (non-flexible) blade gives you leverage and control over your cut. You can make long, even strokes across the flat or against the grain, rather than multiple short passes. That consistency is vital for uniform bite size.
Balance & Comfort: A well‑balanced knife reduces fatigue, especially when you’re slicing large amounts of brisket. The full tang, bolsters, and Pakkawood handle combine for good heft and grip, helping you maintain control over repeated cuts.
