Smoking a Snake River Farms American Wagyu brisket for this Labor Day 2015. Smoking on my 22.5" WSM @225 degrees for probably 20-24 hours. This behemoth barely fit in my smoker. Rubbed with 50% texas Salt Lick rub and 50% my own rub. Stay tuned!!
All the trimmings to drip down and baste the brisket