After years of putting this off I just fired up the Yoder and put on my first brisket. I injected it with Wagyu and a bit of Butcher’s BBQ Injection. I slathered it with Wagyu and the rub was a good dusting of Penzey’s pepper and Sofa King rub. It went in at 10 pm Pacific. I’m using Lumberjack Competition Blend in the hopper and in an extend Amaz-n tube for a little extra kick. I’ll be up early to check in it. I’m anticipating a 16-hour cook at 225. I’ll wrap in butcher paper with some more Waygu at the stall. Tune in later to see if this works or if I messed up a perfectly good prime brisket.