re: Wagyu brisket on a Yoder pellet smoker

I would eat myself sick. Looks great. What kind of rub did you use? Did you trim the fat cap off the flat? Looks like both sides were trimmed pretty good.

Did you see any flat intermarbling? Primes usually have good looking points and then just the cap on the flat. I like to keep a 1/4" on the flat and get rid of most of the stuff on the underside / up into the point-flat intersection.

Used a combination of Butcher Prime Steak rub and Dizzy Pig Spicy Cow Lick.

I usually leave a bit more of a fat cap on the flat, but this one they had trimmed that part for me and got a little aggressive.

Point had way better marbling but the flat had more than a prime would have. I trimmed most of the fat between the point and the flat to get a bit more bark. I didn't inject this one and didn't wrap either.