Firstly, thanks for all the great advice so far. My last brisket was so good everyone ate it to quickly for me to take pictures. Now to my new question.. Thus far, I've only smoked mid-choice briskets. For my June cook, I'm considering jumping up to prime or wagyu. Maybe it's worth it, maybe it isn't (I'm still wrestling with it, so please feel free to give your thoughts). But let's assume I go for it. I'm concerned that the increased fat content will throw a seriou wrench in my cooking times and method (230 till 170 then wrap till 203, usually 12+hous). I could see this being especially true fr wag, as the fat itself seems to be so muh more tender then pure American stock. So how would you guys cook these briskets?