This is my 13lb Snake River Farms American Wagyu brisket that I am smoking for Easter. 13 hour smoke with Hickory and Oak wood at 225-250 with a LONG rest period before serving. This will produce lean sliced brisket, fatty sliced brisket
and burnt ends (my favorite cut in the world). Here is an example of my Burnt Ends. I will keep yell updated. I was born and raised in Houston, so this will be a traditional Texas smoked brisket.
