Originally Posted by Shagdog
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.
More in the 190* range? I definitely don't want to turn this thing into pulled brisket. Probably going to start probing earlier and pull it once it passes the probe test.
Team Founder: Ribs...For Her Pleasure: WSM 22.5, Maverick ET-732, Orange Thermapen