Not your everyday brisket

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I'd get some wagyu beef tallow, look up Mad Scientist BBQ on youtube for how to use, it's definitely worth looking into. Other than that, I'd smoke it like you would any other brisket. 2 hour rest would be my minimum too, preferably longer but 2 hours should be fine.

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Didn't think of that! I have some fat I saved when I cut up a wagyu striploin recently.

What's your expeirence on the cook time vs. a prime brisket? Some say it will cook faster.

Wagyu is going to require more fat trimming before you smoke it, but it's also going to give you much more margin for error.

If you're looking for an off speed pitch to throw your crowd, here's a Pastrami-Rubbed Brisket Recipe which is really delicious and good for a holiday table.

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look up Mad Scientist BBQ

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he sucks.

If I had that, I personally wouldn't do anything fancy. I would want to taste the difference in the meat and would stick with just S&P.

I usually aim for 3 hrs rest which might be a safe target in your situation. I much rather have it rest longer than anticipated than trying to rush a brisket at the end or bust time and make people wait to eat.

I do the tallow every cook now and it makes it almost idiot proof. I haven't had a dry brisket yet.

My method is to go by temp to find the stall, then wrap with butcher paper until around 195. At that point I will probe occasionally. Once it feels like I'm probing butter I pull and rest in the ice chest. I've let it rest up to 6 hrs before it was still great.

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he sucks

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IIRC, you don't like Franklin either. I'm curious who you do like. I could have you confused with someone else though.

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IIRC, you don't like Franklin either. I'm curious who you do like. I could have you confused with someone else though.

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oohh no thats me.

I dont like franklin because he is a liar. He proclaims he taught himself how to bbq on a big box store smoker doing back yard bbqs for his friends with his wife. The dude grew up in a bbq joint, which i believe his parents owned, and worked in the restaurant from whom he bought his big smokers from when they went out of business.

Thats why i dont like him, not because he doesnt know what he is doing.

Mad Science BBQ started bbqing only a few years ago and has since removed his first few videos where he buys a plain jane smoker and says he doesnt know what he is doing and just want to try BBQ. Now he acts like he has been doing it his whole life? get out of here. What is it with these personalities and hiding their roots. You know who doesnt hid their roots, fricking Tootsies.

You seem like a super fun guy to hang out with. I'll give it to you though...you've always been a know-it-all, and consistency matters.

To the OP: I wouldn't get crazy with the brisket. It's wagyu. Let the meat shine. Simple SPG rub (2/1/1), smoke at 275 using post oak (or your favorite wood), wrap when you have a good bark (or don't if it's not your thing) and pull it when it's probe-tender. I'd plan for at least a 4 hour rest but that's just me.

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You seem like a super fun guy to hang out with.

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i am! thanks!

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I'll give it to you though...you've always been a know-it-all, and consistency matters.

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well i do know more than most and I always will recognize what i dont know. I like to go down youtube and internet rabbit holes of useless knowledge. And bbq was one of those a few years ago. I read everything franklin and the stories are all contradictory. But hey, he either is a marketing genius or just really lucky.

I don’t blame Franklin much for that could have been somewhat of a base he started off with. It was obvious he never only used salt and pepper, but he still loosely told the truth lol. He knew eventually his workers would leave and start their own businesses, and now one of his pupils is ranked #1 in the TM Top 50.

Mad Scientist is just a YouTube personality. It’s why real pitmasters and chefs have made fun of him on their channels and podcasts.