Picked up this American Wagyu brisket from H-E-B. Had to separate off the point due to a larger blood clot running though the fat line. Seasoned with 2 Gringos Chupacabra plus a little extra black pepper, then slow smoked over post oak for 10 hours at 180° before wrapping in butcher paper and finishing at 300°. Rested for an hour before carving. Came out perfect! Also made smoked tallow from those trimmings. Can't let that good fat go to waste!