John, you pastrami cured one of those briskets? My farking dawgs man, that is not what you do with Wagyu!
I would go hotter, over cooler Titch. I like to cook everything in the 280F to 300F range.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."