I have done a couple - I found them very tasty
One was a Wagyu beef brisket - was on sale and was cheaper than beef brisket. That was a very juicy brisket. I couldn't resist since normally Kobe/Wagyu is expensive.
The other was a typical packer. Worked out well.
I love dry cured beef. I didn't do anything special - the usual high heat brisket application.
