I have been a long time luker and this is my first post.
I am starting my first Wagyu Brisket (AAC - Australian Wagyu) tonight at around midnight for a goal serving time of serving 1-2pm Monday. It is around 16 pounds. I am using a large BGE with CyberQ/pit viper. I am using a simple salt and pepper rub. Using Oak chunks mixed into BGE lump. I plan to cook it @ 225 until it she is done.
Wish me luck :shock:
Here are some pre-trim photos
I am starting my first Wagyu Brisket (AAC - Australian Wagyu) tonight at around midnight for a goal serving time of serving 1-2pm Monday. It is around 16 pounds. I am using a large BGE with CyberQ/pit viper. I am using a simple salt and pepper rub. Using Oak chunks mixed into BGE lump. I plan to cook it @ 225 until it she is done.
Wish me luck :shock:
Here are some pre-trim photos