Wagyu Brisket

DavidCrumpton

Just salt and black pepper. I for some reason am hooked on hickory for the smoke. 

Photo Egg

Beautiful!!!

dmourati

I may be weird but I seem to like Wagyu flat more than point.

DavidCrumpton

It is all just tasty. 

bluebird66

Awesome!

lkapigian

Beautiful Color ....specifics ...time temp wrap method ? Curious 

Foghorn

Oh my. 

And @dmourati, you are not alone.  One way I know that a brisket cook has been executed well is that the flat is moist and tender enough that I like it better than the point.  

lousubcap

Great meteorite right there.  Congrats.

DavidCrumpton

lkapigian said:

Beautiful Color ....specifics ...time temp wrap method ? Curious 

I use a BBQ Guru set at 225* and I don’t wrap. The time is, when it’s done. I usually start them at 11pm and check them around 7-8 am and then pull them when I feel they are done. I don’t use a probe in the meat. Just old fashion eyeball and feel. 

MotownVol

Great looking smoke ring.