First Wagyu Brisket on my Yoder YS640

Had a party for my buddy getting deployed. It was my 2nd ever brisket and 1st Wagyu brisket. Turned out amazing! We had 34 guests and also threw on a pork butt for additional meat and went through everything.

Smoked it on a Yoder YS640. Seasoned with Meat Church Holy Cow, threw it on around 6:30pm at 180° for an hour, bumped to 200° overnight, added the pork butt around 2:30am, bumped to 225° in the morning and wrapped in butcher paper with added tallow when it was 165°, then pulled it off at 208° once it was probe tender around 1:00pm