@texpatbbq: Wagyu brisket. Full backyard smoke process. Smoked overnight at 225°, placed in a foil boat in the a.m., around 170° IT. Pulled off to rest when probe tender. Around 195–205° IT. Rest for as long as possible. At least 2 hours. #bbq #texasbbq #brisket #bbqbrisket #texpatbbq How to smoke a backyard brisket at home.

JTxoxo💋 :

Grand Prix BBQ :

Never had wagyu. Very nice 🔥🔥🔥

Zachary Mcilwain :

How did you rest it? Cooler?

DetailingVet :

Why don’t you wrap? Honest question

Corban :

Just got my req rec 800 love it so far

fieldrat :

best way to taste the meat

msrjr :

Looks delicious! So you let it rest until you reach 145

Apple User279396376 :

Yup! I approve this, great job

easttexangrillmaster :

Nice job!!

Smokin By The Pool :

Mate, it looks amazing!! I'm going to try a brisket soon hopefully! when you boated it, did you use tallow or anything over it at all?

Mikej-86 :

No binder?

jimbo_ftw :

what kind of rub do you use? It looks amazing.

Tonya Creech Aslinger :

What flavor wood?

bretty_crocker_99 :

Awesome trim job!

martinalfaro210 :

Do you wrap it when it’s resting

BaBaie Dragos :

drooling here. dunno why but every time i start drooling when i see a brisket. What IT stands for? Interior temp?

Stc92 :

How many grams is that beauty? 🥰

Stealth_Iguana3 :

Needs more bark

Kevin Guerra :

Sal :

Looks amazing

ChefsTemp :

That crust is beautiful… wow

Skertelles :

How do you know which part of the meat to cut off ?

Slice :

How many hrs did you let it smoke?

Nxvics :

I keep seeing these fat side down briskets is this a new trend or really the best way to make it??

Plainest Username :

Looks great! Was the Wagyu noticeably better tasting ? … just curious I’ve never had it.