American Wagyu beef brisket is prepared by trimming the brisket to an aerodynamic shape while preserving the marbling and flavors. The brisket is seasoned simply with salt and pepper and then smoked for 14 hours in a 1,000-gallon smoker using oak wood. The dish is served with Texas biscuits, pickles, pickled onions, and a variety of sides that reflect the restaurant's Hispanic heritage, such as beans made with brisket trimmings, street corn, fried plantains, and caramelized pineapple.
Riverdale Park MD
2Fifty Texas Barbeque
Wagyu Beef Brisket
American Wagyu beef / salt / pepper
Signature Dish
From Prep to Plate
Seth treks to 2Fifty Texas BBQ in Riverdale Park, Maryland to visit Pitmaster Fernando Gonzalez and his wife Debby Portillo to enjoy a Wagyu beef brisket made in a giant 1000-gallon smoker. After learning how to trim brisket from from Tony, the restaurant's sausage maker, Seth sits down to sample the tender beef alongside fried plantains, caramelized pineapple and street corn, and discovers that some of the best D.C. barbeque can be found in Maryland.
This is Central Texas barbecue with a Central American soul.
Tim Carman, The Washington Post
