Bought a Wagyu brisket last night. Probe checked it from 185 all the way through 210 when I finally pulled it. . The flat would just not get probe tender even at 210 and this was a wagyu from strube. I just could not understand it. It was only a 10 pound and took 14 hrs to get to 210.
Out of frustration I pulled it. Because it was a Wagyu it still was pretty good even though it wasn't probe tender like it shouldve been. Point was extremely rich and marbled in fat. Wife and I could only eat about 3 burnt end pieces before we called it quits