A good friend gave me a 12.3# Wagyu brisket from snake river farms this week for Christmas. I'm planning on smoking it tomorrow and was wondering if anyone had much experience with them. I'm planning on using pecan/oak at about 250*, salt and pepper rub, and wrapping in butcher paper at the halfway point. I've read that they can cook a little quicker than a regular brisket and also that they finish at a lower temp (180-190). The only advice I got from my local smoking buddies was "Don't screw it up!" Hahaha! "Great, thanks"
Any advice/tips would be much appreciated!