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Well, without a doubt that was the easiest smoke I've ever done. The meat was so well marbled (see photo) I'm not sure I could have ruined it if I tried. I started at 10:00am by putting the flat into my 30" Masterbuilt with their Slow Smoker attachment at 230 degrees (which was all I could get...
I've been smoking a brisket or two a year for about 10 years now and have gotten to the point where I feel comfortable obtaining a consistent result in my smallish electric smoker. However, I've recently acquired a 5lb A5 Wagyu flat and my confidence has wained at the thought of cooking such an...
I've looked high and low and can't find any info on this and would appreciate any help. I'm planning on smoking a 12 - 14 lb. brisket in the next week or two, but anticipate having to cut it into flat and point sections to fit in my smallish electric smoker. My question is... will I be cooking...