My lovely wife bought me a Wagyu brisket to cook for Valentine's Day (actually cooking tomorrow), isn't she awesome!
Ive previously cooked mostly choice and I find the stall happens around 150ish so that's when I wrap. Ive heard that the fat in the Wagyu breaks down at a lower temperature so you need to wrap it earlier. Some of the things Ive read say to wrap around 120.
Is it really that much difference?