Wagyu Brisket on The True Board — Every Drop Stays Put

I smoked a Mishima Wagyu brisket start to finish — trim, rubs, fire, the long rest, and the slice. No script, just the whole cook the way I do it in the backyard. the payoff drops at 20:18: every drop of juice collected in the patented channels instead of running off the board. ⏱ CHAPTERS 0:00 Intro — backyard guy, not a pro 0:26 The Wagyu — a ~10 lb Costco Mishima 1:31 The rubs — cow cover, SPG, shadow bark 5:32 Firing up the smoker — oak + charcoal 8:40 Brisket goes on (225–250°F) 11:36 The wrap — butcher paper + tallow 14:55 Moment of truth — it hits 204°F 16:56 Into the rest 17:28 Unwrapping it 18:14 The first slice 20:18 The juice payoff 20:43 Raise It Up 🔪 GEAR WE USED TO COOK THIS The board everything's sliced on — The True Board: ▸ Full Size (the one in this video) → https://thetrueboard.com/products/the... ▸ Compact → https://thetrueboard.com/products/the... #brisket #bbq #smokedbrisket #wagyu #TheTrueBoard