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In Reply to: Wagyu posted by SmokinsomeQ on November 03, 2012 at 14:06:52:
We've been cooking these for a couple of years with good results, including a first place and several top fives. We cook at 275. When we get around 195, we know we're getting close so we take our first "feel test." When the probe goes in and pulls out smoothly with no "grabbiness," we pull it. Doesn't matter what the temp is. We've pulled at 197. We've pulled at 207. Temp is a guide, but not the sole determinant.
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