wagyu brisket on the  

Wagyu brisket, slightly trimmed, used a mustard binder and #Goldees brisket rub.
Put in pellet smoker 225° for 8 overnight.
Raised Temps up to 240° until internal temp of the brisket hit 203 in the flat and prob tender.
Then, it was removed from smoker and wrapped in tin foil with wagyu beef tallow.
And rested for 6 hours.
It's one of the best briskets I've ever done.
Very moist and tender.