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Unread 02-14-2014, 01:28 PM   #9
landarc
somebody shut me the fark up.

 
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Treat it like any other brisket was what worked for me. When I wrap, it is for color, and use butcher paper. However, I didn't wrap when I did the laat Wagyu, ran it straight through, no wrapping and it came out great. I ran a average temperature of 300F and it cooked up just fine. There was a short stall, but, nothing of great concern.
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the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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