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Wiens Wagyu Brisket

This was my second attempt  at brisket. First was a flat from costco which came out dry and made chilli out of it.
Wanted to give a try to wagyu beef. Got about 10.5# from Wiens, trimmed about 0.75 pound hard fat and onto the smoker at 180 for 19 hours until IT of 188 and passed toothpick test. 

 I could have trimmed fat some more but my family likes to trim unwanted fat AFTER cooking.

I was very excited to see the results and forgot to cut point part against the grain (also have to get proper knife to cut a brisket).  Am very happy with the cook. 

Bucks County, PA
Minimax, XL, Flameboss 200, Roccbox


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