I cook a lot of Brisket down under, Australia, from catering, masterclasses and events

Here's the biggest game changers for me

Angus vs Wagyu Brisket

I love the flavour of Angus, but usually cook Wagyu, as the window of getting it perfect is slightly better

I trim Angus harder than I do Wagyu, as Wagyu fat renders at a lower temp and is always softer

I prefer a 7-9kg brisket to start, and usually remove the point fin, and tidy up any thin edges, leaving about 10mm fat coverage on top

Every brisket cook is different and always learning

I like to take my briskets off slightly underdone, and then utilize a long hot hold, to continue the rendering process, 10-18hr holds

Any questions?