How to Cook Wagyu Brisket, Tri-Tip, and Picanha: A Guide to Three Flavorful Cuts

When it comes to great beef, choosing the right cut is only half the equation. Knowing how to prepare it can make all the difference. Whether you're firing up the smoker, heating up the grill, or roasting in the oven, each cut has its own characteristics that make it worth trying.

At Wilders, we raise 100% Fullblood Wagyu beef right here in North Carolina, known for its exceptional marbling, tenderness, and rich flavor. Three cuts that deserve a spot on your menu are Wagyu Brisket, Tri-Tip, and Picanha.

Here's how to make the most of each one.

Wagyu Brisket: Low and Slow Is the Way to Go

Wagyu Brisket is a favorite among barbecue enthusiasts, and for good reason. Its generous marbling and rich beef flavor make it an excellent choice for smoking. Brisket comes from the lower chest of the animal and contains connective tissue that benefits from a long, slow cooking process.

Best Cooking Method: Smoking

For the best results, plan ahead and give your brisket plenty of time to cook.

How to Cook Wagyu Brisket:

1. Prepare the brisket. Trim excess hard fat, leaving approximately ¼ inch of fat cap. Season generously with kosher salt and coarse black pepper. Add your favorite barbecue rub if desired.

2. Preheat your smoker. Set your smoker to 225°F to 250°F. Oak or hickory wood works well with the rich flavor of Wagyu.

3. Start smoking. Place the brisket in the smoker with the fat cap positioned according to your smoker's heat source. Cook until the bark is well developed, typically when the internal temperature reaches approximately 165°F to 175°F.

4. Wrap if desired. Wrap the brisket in butcher paper to help retain moisture and continue cooking.

5. Cook until tender. Brisket is typically ready around 195°F to 205°F, but tenderness matters more than the exact temperature. A probe should slide into the thickest part of the flat with very little resistance.

6. Rest before slicing. Allow the brisket to rest until it cools enough to slice without losing excessive juices, ideally after a longer hold in a temperature-controlled environment. Slice against the grain.

Wilders Tip: Wagyu's abundant marbling can make brisket particularly rich and juicy. Don't rush the process, and always judge doneness by tenderness rather than temperature alone.

Wagyu Tri-Tip: A Versatile Cut Made for the Grill

If you're looking for something that delivers big flavor without spending all day cooking, Wagyu Tri-Tip is a great option.

Tri-Tip is a triangular cut from the bottom sirloin, known for its beefy flavor and versatility. It's especially popular for grilling, but it also performs well when roasted or smoked.

Best Cooking Method: Reverse Searing

Reverse searing allows the meat to cook evenly before developing a flavorful crust over high heat.

How to Cook Wagyu Tri-Tip:

1. Season the beef. Pat the Tri-Tip dry and season with kosher salt, black pepper, garlic powder, or your favorite steak seasoning.

2. Prepare your grill. Set up two cooking zones, one with indirect heat around 250°F and another for high-heat searing.

3. Cook over indirect heat. Place the Tri-Tip on the cooler side of the grill and cook until the internal temperature reaches approximately 115°F to 120°F for a medium-rare finish.

4. Sear over high heat. Transfer to direct heat and sear each side until a golden-brown crust forms and the internal temperature approaches your desired doneness.

5. Rest and slice. Let the meat rest for 10 to 15 minutes before slicing thinly against the grain.

Wilders Tip: Tri-Tip has two distinct grain directions. Pay attention to how the muscle fibers run and adjust your slicing direction as you move through the cut. This makes a big difference in tenderness.

Wagyu Picanha: Let the Fat Cap Do the Work

Picanha, also known as the sirloin cap or rump cap, is a popular cut in Brazilian barbecue. It's recognized by its thick fat cap, which helps deliver rich flavor as the meat cooks.

With Wagyu Picanha, the combination of marbling and the exterior fat cap creates an especially flavorful grilling experience.

Best Cooking Method: Grilling

Picanha can be cooked whole or sliced into thick steaks. For a traditional Brazilian-inspired preparation, try grilling it over direct and indirect heat.

How to Cook Wagyu Picanha:

1. Prepare the cut. Leave the fat cap intact, trimming only excessive or uneven areas if necessary. Season generously with coarse salt and black pepper.

2. Preheat the grill. Set up a two-zone grill with medium indirect heat and a hot searing zone.

3. Begin cooking. Place the whole Picanha over indirect heat and cook until the internal temperature reaches approximately 115°F to 120°F.

4. Sear the exterior. Move the Picanha over direct heat to develop a golden crust, paying special attention to the fat cap. Watch carefully for flare-ups as the fat renders.

5. Check the temperature. Continue cooking until it reaches your preferred doneness.

6. Rest and slice. Allow the Picanha to rest for 10 to 15 minutes. Slice against the grain for the most tender bite.

Wilders Tip: Keep the seasoning simple! The natural flavor of 100% Fullblood Wagyu Picanha shines with just salt and pepper.

Quick Cooking Reference

Cooking times vary based on the size and thickness of each cut, your equipment, and your preferred level of doneness. Use a reliable meat thermometer. USDA recommends cooking whole beef cuts to at least 145°F with a three-minute rest.

Great Wagyu Starts at the Farm

No matter which cut you choose, great results start with quality beef. At Wilders, our 100% Fullblood Wagyu cattle are raised right here in Eastern North Carolina, and we're proud to share the beef we raise with families across the country.

Whether you're smoking a brisket for a weekend gathering, grilling Tri-Tip for dinner, or trying Picanha for the first time, these three cuts offer something different for every beef lover.

Ready to fire up the grill? Explore our selection of 100% Fullblood Wagyu Beef and find your next favorite cut.