Tell us how(temps, pit, wrap) you plan on cooking it, maybe we can help then?
Wagyu briskets tend to probe perfectly when they're still not ready. All that extra fat starts to get soft and supple, but it's still not rendered. I made a big mistake with my first Wagyu brisket and pulled it when it was at about 198° and probing perfectly. I cut into it (at a competition) and it was still nothing but fat on the inside.
After a bit more trial and error I've found that cooking them to at least 208° has kept me from making the same mistake. Mind you this is cooking at about 275-300° ambient temp.
I agree with all of this based on my wagyu cooking experience. Especially higher-end wagyu.
So take it to 208 even if it probes tender at 203?
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Wagyu briskets tend to probe perfectly when they're still not ready. All that extra fat starts to get soft and supple, but it's still not rendered. I made a big mistake with my first Wagyu brisket and pulled it when it was at about 198° and probing perfectly. I cut into it (at a competition) and it was still nothing but fat on the inside.
After a bit more trial and error I've found that cooking them to at least 208° has kept me from making the same mistake. Mind you this is cooking at about 275-300° ambient temp.