Last weekend I made my first Waygu brisket. I turned out awesome but it could have been better. I put it on the Yoder at 4:30 at 275. at 7:30 it was at 170 so I pulled it, wrapped it in foil and put it in a counter top roster at 275. At 2:00 it was done at aprox 205 degrees. I turned the roster down to 200 and let it set until we at around 4:00. I was a little over done when we ate. Next time I will smoke it at 170 for the first few hours as it did not have enough smoke flavor. That way it will be done closer to eating time as well. Here is a photo of when I pulled it at 170 degrees.