So I sprung for a wagyu brisket (just the flat). I’ve cooked many packer briskets, just the point, just the flat. This flat is beautiful, but a tad thin. How would YOU cook it??not every single detail, but low and slow, sear and slow, hotter and faster? I have a traditional smoker, electric smoker, Weber kettle, and bge...side note, I usually like my briskets “traditional” or Texas style. Good bark, juicy tender meat. I just don’t want to ruin this really expensive cut. I learned a lesson today... don’t go to the butcher shop mad and without a plan!!!