yes. I'll doubt I'll ever wrap a brisket without it. I also use it on a reverse sear steak. Maybe an hour at low smoke, and then over to the cast iron on the gasser with wagyu tallow. Seems rather trendy right now, but I think it's for a good reason.
I did attempt to use my wagyu beef trimmings (vs the amazon wagyu beef tallow) in a meatloaf. It was far too rich and the texture was just off. So in my limited (half a dozen times) experience using wagyu tallow I found it to be an excellent way to add texture and moisture to brisket and steak.