town. It was expensive, but it was easily the best brisket I've ever had. It was ridiculously tender and flavorful throughout. I have made some really good briskets in the past and this one blew all of them away. I shared some with some buddies of mine who know their BBQ and they all told me it was hands down the best they've ever had.

Now I don't think I'll ever be able to go back to regular brisket. And wagyu is so pricey. It was $120... but it was SO worth it.

One of my complaints with brisket is that nailing the flat every time is hard. Sometimes you just don't have enough marbling in the flat, and so no amount of prep will change that. I see the top BBQ guys out there saying the same thing. Aaron Franklin talks about that.

But with wagyu, the whole thing was money.