I am looking for some tips on smoking a 20 pound Wagyu Gold grade brisket. About a month ago I entered a contest to win a Thermoworks mk4 pen and a Snake River Farms Wagyu Gold Grade brisket and to my surprise I actually won. The brisket arrived frozen and is still waiting in my freezer for me to get the nerve up to smoke it. I have been smoking for a couple years now mostly on a vertical propane smoker but I have recently bought and offset stick burner. I have smoked a few butts, chickens and ribs on the new stick burner and think I am dialing in the temp control so I think I am getting close to be ready to tackle the brisket. In addition to working with a new smoker I have also never smoked a brisket in my life. My biggest fear is that I turn the very expensive piece of meat into shoe leather, lol. I have been doing some reading and watched several videos on wagyu briskets. So now I am turning to you great folks for tips on this upcoming smoke. I am looking for specific info on time, temp, wrapping or not, foil or butcher paper, wood species, ect. Any tips I can get will be greatly appreciated. Thanks in advance for the help.
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