I have seen this coming up more and more on the site. Wagyu brisket costing $100 or there about. Am I missing something here? I am a firm believer in the quality of the meat greatly affects the final product, but this seems like a FAD and overkill to me. The whole idea of smoking meat is low and slow ( although I do often use higher temps ) and taking a "less" quality cut of meat and turning out a FANTASTIC final product. I know I can take a choice packer brisket and turn out a final product you can cut with a fork ( as can MANY other members ). Is the taste THAT superior?? Is this something I should try? I just struggle with the concept. Wagyu beef is "supposed" to be the most tender cut of beef in the world so why do low and slow? From the hype I have read it would seem to me that you run the risk of that beef getting SO tender it dissolves in the smoker and leaks out the bottom. I would appreciate the members educating me on what I am missing, or not. Thanks for the help. Keep Smokin!