Smoked Wagyu Brisket

Ingredients:

Kale

• 4 slices bacon, diced
• 1 small yellow onion, diced
• 1 tbsp beef base
• 3 bunches of finely chopped kale
• 1 tbsp. salt
• 1 tbsp. apple cider vinegar

Beef brisket

• One wagyu brisket weighing 5-7 kg.
• 0.5 cup coarse salt
• 0.5 cup coarsely ground black pepper
• 2 tablespoons granulated garlic
• Yellow mustard, as needed
• Special equipment: smokehouse; meat paper measuring 60×90 cm.

Preparation:

1. Kale:
   Heat an 8-quart (8-quart) saucepan over medium-high heat and cook the bacon until crisp. Add the onion and cook over medium heat for 2 minutes. Add the ground beef, cabbage, and 5 cups of water (see Note). Simmer over medium-high heat until the greens are tender, about 2 hours. Season with salt and apple cider vinegar to taste.
   
   Note
   
   Beef stock is made from beef broth and has a rich flavor, a paste-like consistency, and a dark brown color. Place it on the stove and simmer until the liquid has reduced by half, about 2-3 hours. Beef stock is considered an ingredient; use it when you don't need as much liquid.
2. Preheat the smoker to 100°C.
3. Beef brisket:
   
   Trim the fat from the brisket, leaving a 1/4-inch (0.5 cm) thick layer on top and no fat underneath. Combine salt, pepper, and garlic in a bowl. Lightly coat the brisket with mustard, then season generously with spices. Place the brisket in the smoker and cook for 12 hours. Wrap the brisket in parchment paper and return it to the smoker. Increase the temperature to 275°F (135°C) and cook until the internal temperature of the meat reaches 205°F (95°C), about 2 hours more. Let it rest until the internal temperature of the meat drops to 165°F (74°C), about 1 hour.
4. Unwrap the paper and slice the brisket across the grain. Serve with braised cabbage.