Wagyu Brisket Whole

it is another great looking brisket. no need to trim any fat cap off it. this brisket is ready for the smoker.

First time trying Booth Creek Waygu Brisket. I went for the BC40. It’s worth every penny!! Got the 8 pounder and smoked it as soon as it was defrosted. About a 12 hour cook and 4 hour rest. It was amazing! The rub was the Texas classic (kosher salt, pepper and garlic powder). The bark was great. Juicy and extremely tender.

Came with an odd cut, almost like it had a mohawk. It was a very long cut, half was fairly thin (about an inch) and the other half was much thicker. Without taking a ton of meat out, there was no way to even it out. Regardless, it smoked really well and it was extremely tender and juicy. It had excellent marbling. I smoked it for about 13 hours then rested it for about 6 hours at 150.