My opinion...for what it is worth.
Wagyu vs Choice:
My experience:
Is that when we select a very good CHOICE brisket our scores will be more consistent, but the big calls are harder to get. Wagyu briskets can run hot and cold depending on the event, but we have had most of our big calls, including four 1st place calls this year with Wagyu.
Disclaimer: Wagyu (in my opinion) tends to put off bitter tasting drippings sometimes (this is not a good thing).
Freezing Briskets:
We have had a couple of very big calls with frozen Wagyu briskets, and although injection (Kosmos/Butcher/Fab-fellas chime in here) do put a lot of moisture in the meat...I have heard that freezing can cause water/moisture capsules in the meat to burst. That could be something fancy that I heard that sounded somewhat scientific and just made me believe it...but I do.
Disclaimer: I would try to avoid freezing, but it isn't the end of the world.
Overall opinion: Wagyu wet aged 30-50 days is our way, but we do back up with a Choice Brisket every so often when we find a beauty. Next, I would pump that temperature up from 200 degrees a little bit...seems a bit low.
Also, Trust your Butcher...unless he charges you $9.37 an lb for a brisket :becky:.
So before you throw that book away...at least start your next chimney with it, get drunk, fake stumble into somebody (who can cook brisket) camp and shig away! Blame it on the alcohol and the book!
If that doesn't work...apologize in public...if you apologize in public the other person has to accept it.