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Old 07-29-2011, 11:27 AM   #12
Jeff_in_KC
somebody shut me the fark up.
 
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Join Date: 01-04-05
Location: Pleasant Hill, MO
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Don't kid yourself that it's done at a lower temp. The Akiushi (or however you spell it) is an American version of Japanese Kobe. It will be done lower - sometimes as much as 170 degrees. Wagyu is 50% Kobe (American version) and 50% black angus (most often). It is done from 195 to 202 in my experience. And en route to 5th Brisket ToY last year, I cooked about 30 of them. Almost every time, I had them out of the cooker at 198 to 202.
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