After running SGBrisketKitchen for four years, I finally decided to take the plunge and smoke a full-blood A4 Kagoshima Black Wagyu FULL PACKER BRISKET! This was a long time coming, and it wasn’t without its challenges. The biggest hurdle? Getting the Japanese slaughterhouse to process the brisket as a full packer.

What Exactly is a Full Packer?

For those unfamiliar, a full packer brisket contains both the flat (lean) and point (fatty) cuts. In Singapore and Japan, it's common to find these cuts separated, meaning you’ll usually get either the flat or the point cut—but not both together.

We had to make a special request to have this done, and it took some time and communication.

I WAS SO HAPPY WHEN THEY FINALLY AGREED! I was told that I'm the first and only Singaporean to achieve this, which is crazy and silly, due to its extremely high shrinkage and mind-blowing costs involved! Exporting full-blood Wagyu beef is at least 10 times more expensive than domestic options.

The Process: From Unboxing to Slicing

I’ve documented the entire journey in a series of short videos, from unboxing and trimming to seasoning, smoking, and finally slicing the brisket. The smoking process took over 18 hours — slightly shorter than my usual USDA briskets due to the much higher fat content of A4 Wagyu.

Please bear with any of my "brain-fart moments" you might catch in the videos!