Cooking an Irish grass-fed brisket requires a different approach than a standard American grain-fed cut.

Because Irish cattle are pasture-raised, their briskets are significantly leaner, meaning they can dry out much faster and have less internal marbling (intramuscular fat). However, the payoff is a deeper, incredibly robust and “beefy” natural flavor.

Low & Slow + Tallow: Smoke at a slightly lower temperature (around 105°C) to keep the meat from drying out. Many pitmasters inject the brisket with melted Wagyu beef tallow or wrap it in high-quality butcher paper with beef fat during the cook to add back moisture.