First smoke on the new Pitts & Spitts smoker. Akaushi Wagyu brisket. . The yellow mustard and Meat Church Holy Cow seasoning combination worked perfectly. I obviously need some practice on the butcher paper “tight wrap”.
My first thought too! Looks awesome but I wanna see juices running from that premium hunk of beef.Looks great, but where is the cut shot at buddy?
Boy that is pretty brave to use your first run on a new smoker with a Wagyu brisket, but it looks like it turned out good. Wish you would have put some sliced pics in there, so we could see the inside & how flexible it was.
Al