Help with Wagyu Brisket

[awillhide]

Wife bought be a wagyu brisket flat for my bday but unless I'm missing something they sent the point. Any recommendations on trimming and cooking this? Don't have much experience with Brisket so want to make sure I do everything in my power to smoke it properly. Thanks

 

[SmokinAl]

First off, welcome to SMF!
Do you have a photo of the cut side, because it looks like they just cut a brisket in half & you have the point end with some of the flat attached. If that is the case, just smoke like any brisket. Trim off the hard fat (save), then 225-275 until you get the bark you want then wrap in butcher paper with some waygu tallow (melt down the trimmed fat). Back in smoker or oven until 200-205, or probe tender. Good luck & take some photo’s!
Here is one I did a while back:

ALL NIGHT SRF WAGYU BRISKET

As many of you already know I was the lucky recipient of a free SRF Wagyu brisket. It was from a member on here who wishes to remain anonymous. Originally I was planning on smoking it for Easter, but the weather yesterday & today are perfect for outdoor grilling. So we did an all night smoke in...

www.smokingmeatforums.com

Al

 

[tbrtt1]

What SmokinAl said. Looks like they just chopped her in half. You got a little bonus, though you still paid for it.
I have observed that Wagyu or a super marbly prime may not need quite as much time or quite as high on the IT to reach desired tenderness. But, yeah, just do it like any brisky, like Al said.

And, yes, we want pics dang it.

 

[schlotz]

Ouch a whole Wagyu packer cut in two. Personally I would shoot the butcher! However that doesn't mean it can't come out great. Follow SmokinAl advice and you should be good.