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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

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.
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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