Like many, brisket has been my nemesis. While I've smoked many that have been acceptable, I never was satisfied that the end result was at least a 9 out 10. The son-in-law brought me a 13# Wagyu from a Ranger buddy of his (who has gone into raising cattle) and asked me to smoke it. Well, I was nervous not wanting to mess this up. 50-50 Salt & Pepper, trimmed off 3#, smoked in the MAK 2 Star on the top grate which hovered around 275-285º. Pulled with what seemed to be an easy probing @ 7.5 hrs with an IT of 201º. Rested in a cooler for 1h20min. Whoa! It turned out fantastic. Juicy, great flavor and tender. Whew... everybody was happy :)
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