- Joined Nov 18, 2007
I've been smoking a brisket or two a year for about 10 years now and have gotten to the point where I feel comfortable obtaining a consistent result in my smallish electric smoker. However, I've recently acquired a 5lb A5 Wagyu flat and my confidence has wained at the thought of cooking such an expensive piece of cow. I usually smoke packer cuts and worry about overcooking a flat by itself. I plan to fly by instruments and cook it strictly by thermometer readings, but does anyone have any advice on the length of cooking so I can set a guest arrival time? Should I anticipate less time, more time or about the same per pound?