First of all IQ2, congratulations on getting through whatever it was that life threw at you, my family is coming up on the 4 year anniversary of nearly losing my first son to undiagnosed infant diabetes (he was nine weeks old at the time and is now a Miracle child through Children's Miracle Network) Second, my only input on the Wagyu is regarding sauce, while I've never cooked one, I believe a good brisket just needs a little bit of the drippings from the cook for sauce. Let that beef sing!!!
ps: I just calculated shipping and meat price last night for getting a Snake River Farms Wagyu sent here to PA...would have been a $10 a lb brisket lol. Enjoy that baby
