Sparky, you're getting a lot of good advice. Here's mine and this is my story and I'm sticking to it.
Last holiday sale , I bought 6 large 17 lb. briskets that were the lowest USDA grade available (not marked, but the butcher said they were the bottom grade) and I paid $1.77 lb. I just sprinkled salt and heavy pepper on them and put them on the pellet pooper and just let them ride at 225 for 20 to 22 hours (because they are huge) until IT reached 205 to 210. Wagyu won't take as long to cook as normal beef and will be fork tender at a lower IT just like The Smoke said. No injection, no yellow mustard, no water pan, no separating the point and flat, no wrapping, and no FTC. They still came out butter tender, juicy, and had a great beefy bbq flavor. Best brisket I have ever done. By the way, I used the Green Mountain Texas Blend for fuel. Did I mention that I'm sticking to this story?
