Wagyu brisket on a Yoder pellet smoker

After I was able to practice with a few choice and prime briskets, I tried my hand at a Wagyu packer brisket recently on my Yoder pellet smoker. I started the temperature at about 205 and left it there for about 10 hours then brought it up to 225 for the rest of the cook. I split the flat and point after about 12 hours and made burnt ends out of the point. I let the flat go about another 30 minutes to an hour and let it rest for a couple hours before slicing. The results came out very tasty. I think overall the price of the Wagyu is a bit tough to swallow, but if it's a good occasion, I think it's worth it.

Here's the pics:

The before anything picture:


Impressive marbling in the point:


Trimmed and seasoned:


Starting on the smoker at about 3AM:


After a little over 5 hours:


9 hours in:


13 hours:


Cutting the point to make burnt ends:


Finished burnt ends:


Finished flat:


Cutting up the flat: