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Old 02-14-2014, 02:05 PM   #12
Smokin' Greene
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Join Date: 07-12-12
Location: TX
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Cook it as you would a packer. Smoke and color until you are happy, then wrap (if this is your technique). Pull it when it probes like buttath (maybe start probing around 190* if you are a temp guy). Pull and let her rest and I mean let her rest to settle into the wonderful juice piece of meat she can and will be!
Note: There is so much marbling and fat on a Wagyu that I have been trimming mine almost to no fat cap at all. Nice bark all over, seasoning on all in every bite and still juicy and tender.
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Smokin' Greene
LSG Mini Insulated Vertical
Custom 24"x60" Insulated Offset Trailer - Sold
Custom 24"x60" Insulated Offset
(2) Assassin Grills - Sold 1 as Part of my Trailer
A whole family of Webers.
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