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In Reply to: Re: Wagyu posted by SmokinsomeQ on November 04, 2012 at 17:18:34:
I'm no Waygu expert but I started probing at 190 and it was like better at about 192 in a FEC100. i tented about 10 minutes and then cambro'd and after 2 hours it was 160 and great.
pencil thick slices passed the snap test as did 3/8th inch slices. It seemed to be perfectly broken down.
I made burnt ends like I always do by putting them back in and cooking more. It didn't take as long as Pirme Angus. Man o Man were those ends Great!
There is definately a richer flavor with waygu. Maybe not so traditional BBQ Smoked Brisket flavor but it is WOW.....
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