Beyond that, I agree with what other folks have said about cooking to probe tender and resting at least a couple of hours. I would mention that a brisket point will reach probe tender at a lower internal temperature than the flat.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Don't get caught up in the the idea that there is one perfect method, that leads to one perfect temp, and yields perfect results every time. If you like how your brisket turns out, then that is the right way to cook it.
Question: can you explain more about the Wagyu you’ve used? There are huge variances between the characteristics of meat coming from different cattle, even within one given breed.
in general, the higher the percentage of Wagyu (versus genetics coming from being crossed with other breeds), the closer to an age of 30 months, and the slower the pace of growth, the more inter-muscular fat (i.e. marbling) there will be, rather than exterior fat.
The degree of marbling can play a significant role in how different cuts of meat react while being cooked. I know more about the differences with ribeyes, fillets, and ground beef, but I expect that it also has a big impact in how brisket performs.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
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