Winslow I replied to your PM but will paste a copy here. I smoked one for July 4th and it was well received...from Snake River Farms. I season with Kosher Salt and course ground black pepper. I wouldn't use an injection for Wagyu. You can paint the surfaces (post trimming) with Worcestershire just before seasoning. I like 235 o for Waygu and that usually works out to just over an hour @ pound cook time. You can wrap at stall if you need to speed things up a bit. If you do, I suggest peach paper over foil. Personally, I just leave it be. Don't think I've ever had a brisket, Wagyu, Prime or otherwise finished at 190. I use a wooden skewer to probe test around 195 internal (on flat...point always feels done due to high fat content) When I can go easy in and out thru the flat, it's done. Typically around 202 - 205. My last one was done at 202. Rest it for at least an hour...peach paper, towel, cooler. Let me know how it works out.