I've just found that Prime and wagyu finish at a lower temp more because of how tender they are already (IE fat content too). If you run a wagyu up a little too high of IT, it will still be delicious but it will be pulled not sliced.
As far as wrapping, The main point of wrapping is to overcome the stall. If you don't, your meat could sit and tread water at the same temp for a few hours. Yes, you can wrap for color and the end result is the same, but what you're really trying to do is shave a few hours off your cook time. Just watch your temp, and when it seems to have plateaued, wrap it. I prefer as little wrap time as possible if I can help it... just depends on what kind of a rush you are in I suppose.
YOU WANNA THROWDOWN?
Shirley Fabrication 24x50 Offset - UDS - Weber Kettle - Fire Pit Rotisserie
You're ordering Grilled Cheese?
At a BBQ Joint???
Yes. What's the point in ordering BBQ? It's never as good as yours, dad.