Oven – Problems cooking Wagyu brisket

Chewy means undercooked. Most of your standard "barbecue cuts" of meat contain a lot of connective tissue. This must be rendered to achieve tenderness. This goes for brisket, pork butt, and ribs, to name a few. If you are using the words "chewy" or "tough" to describe the texture of your meat, in nearly all cases it has not been cooked enough. Your time/temperature pretty much confirms it.

The best thing you can do is deemphasize time and temperature as your measure of "done." Rather, use a skewer to probe your meat when you think you are getting close. It should slide in and out of the brisket with VERY little resistance. Some people like to wrap in foil a few hours in. This will finish the brisket faster, as you will mitigate the evaporative cooling effect that causes your cooking process to stall. Plus, you can add some liquids and spices to the foil, which adds to the flavor profile of your meat. This is better known as the "Texas Crutch," and there is no shame in using it. Plenty of competitions have been won employing these tactics.

Brisket is a little intimidating because of the small window between "too chewy" and "dry and falling apart." But you should probably err more on the side of the latter, as that can be more easily compensated. The real takeaway here is have patience, and look to the meat itself for clues as to whether or not it is done, rather than using a timer and thermometer.

From what I can tell you're generally on the right track here. From what you've said, there are probably just a few issues.

• tough/dry/rough. Believe it or not not cooking long enough could be the problem here. You want your brisket to get in that 190-200 range, this will cause the connective tissue to break down and make it very nice. The other possibility here (and you didn't say so we don't know), is that brisket can be very tough if it's not cut properly. You need to cut the flat across the grain for it to be tender as it's a very long muscle.

• Lack of a smoke ring. This is what we call the pink ring around the outer bit of the meat. You don't want the inside to be pink, you want the outside to have a pink ring around it. This can be unpredictable in formation and depends on a lot of things. If you liked how much smoke flavor your meat had, I wouldn't change anything, but if you wanted more smoke, try to either put in more wood chips at the start, or put them in dry (careful though, you don't want them to burn, but wetting them really just slows the burn time). From what I've read, the smoke ring forms early, so the first hour or so is the important part here.

• Foil. This is hotly debated in the BBQ world. I only foil if I need to hold my meat for a period of time (if I mistime and finish early I'll wrap it up, drop it in a foam cooler with towls), but a lot of people swear by it for producing juicier meat. Totally up to you, experiment here.

Lastly, a few bits of advice (I've done a couple of briskets now, all on charcoal though). Don't bother to sear the meat, let your smoker take care of the whole cook. Do that, make sure you get your meat up to temp (brisket is hard to tell without a thermometer as it doesn't have a bone you can check, so go get an instant read one, they aren't too expensive). As far as the dry rub goes, that's a matter of taste, a lot of folks put it on the night before, but the meat gets plenty of flavor just applying it right before you put it on.