Picked up and 8.2 lb Wagyu brisket for only $3.90 lb... The butcher said that Wagyu cooks faster and should be kept under 170° internal. He estimated a 6-7 hr cook time at 220° This is much less time and a much lower finishing temp than I've found for "regular" beef. I've found a couple of entries on other forums indicating that Wagyu does cook faster but I'd like to hear from someone who has tried it on the Egg. It will be my first Brisket on the Egg... my only other brisket was a tasty but tough one done on an offset smoker.
The Egg is loaded with Royal Oak and chunks of cherry and hickory.. The Guru is set for 220°. The brisket has a medium dusting of Double Q rub. All I have to do is drag myself out of bed, point the weed burner in the general direction of the Egg... stay awake for 30min until the smoke thins... put on the brisket... and (hopefully) go back to bed.
I've read most of the brisket threads and links but would appreciate any input about Wagyu. Thanks.