...smoking a "thin" Wagyu brisket question...

[VA-75 Puncher]

.....Hello to everybody here....a "newbie" to the forum...havent posted yet,just did a lot of lurking ;) ....I've been doing smoking for years-not a newbie to that...currently using a OKJ Longhorn that I've sealed nicely and get great results with (just did some beef ribs yesterday that came out excellent)....also get great results with briskets and pork butts-but here's my question..
....while at the store I came across a marvelously marbled Wagyu beef brisket-first time I've seen one there...BUT,this one is the size of a large brisket,wrapped just like a packer...but "skinny"....perhaps an inch at the thickest and only 5lbs according to the sticker.....price was right so I couldnt resist...would like to try it on the smoker...
....now like I said,I've done briskets but never one this thin...have looked back thru other posts about folks having done them-but not thin...I'm guessing just a simple salt and pepper seasoning and 225-250 for a while-then wrap in butcher paper to finish???....I'm thinking it wont take anywhere near as long as a full sized one.....
....I humbly request any recommendations,tips,etc...this will be a new one for me....will try it this weekend-weather permitting :)

 

[HalfSmoked]

Your on the right track diffidently will not take as long. Kosher salt is my choice and course ground black pepper I personally don't wrap anything but again that's a personal choice.
I have a friend who is now raising wagyu beef. Hope to see some in my future. :D

Warren

 

[gmc2003]

It shouldn't take as long, but one never knows. Sometimes the smaller one are the toughest to figure out and get right. I think you have a good plan in mind. Let us know how it turns out. Oh, I forgot I'm a SPOG rub fan.

Chris.

 

[myownidaho]

Wagyu will give you more leeway. It may turn out pretty good. Just pay attention to temp and I would probably go to the crutch earlier rather than later to retain moisture.

I’m a fan of the Franklin salt and pepper rub but I also like the SPOG route.

 

[noboundaries]

Well, hey Puncher, a fellow Attack puke! Old West Coast Corsair II driver here from VA-22.

I've never done a Wagyu anything, but sounds like your plan is solid.

Glad you came aboard!

Ray

 

[SmokinAl]

Good luck with the Wagyu!
And take some photo's!
Al

 

[VA-75 Puncher]

photos will be taken...:)......"She Who Must Be Obeyed" (aka the lovely wife) has declared Sunday as the Day of Wagyu";)

 

[HalfSmoked]

Thanks for the like VA-75 Puncher it's appreciated.

Warren

 

[VA-75 Puncher]

Thanks for the like VA-75 Puncher it's appreciated.

Warren

....I appreciate the advice from you and the others...:)