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I believe it started around 15-16 lbs before the dry-age and after trimming it was around 8. It really didn't shrink much during the smoke. I did cut off a small piece towards the end of the flat and attempted to make burnt ends (I know the point is better for that), as it was a little thin. I...

Sorry for the delay! Better late than never I suppose: The brisket turned out amazing! There was a very rich umami flavor along with it being the most tender brisket I have ever done. It may not have been the sexiest looking brisket, but I would do it again for the right crowd. It fed about 6...

Thanks for the info everyone! I'll post the process and outcome (pending the results haha). Fingers crossed!

Hey all, Quarantine had me somewhat bored so I am experimenting with a Wagyu Brisket. I decided to dry age it for 60-days. It looks amazing after a trim, but I am curious if the fat content will speed up or slow down the smoking process. Also curious if the finishing temp should be higher or...