Treat it like any other brisket was what worked for me. When I wrap, it is for color, and use butcher paper. However, I didn't wrap when I did the laat Wagyu, ran it straight through, no wrapping and it came out great. I ran a average temperature of 300°F and it cooked up just fine. There was a short stall, but, nothing of great concern.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."