- Apr 29, 2009
- 134
- 147
Well...after smoking a USDA Prime last week, decided to have a go with the Imperial Wagyu.
It was smoked 8 hours at 255 degrees. The wrap was done at 165, and it was pulled at 203. Then rested in a chest cooler 4 hours. Pecan & Cherry was used for the smoke. With B&B Briquettes for the heat. All on a Happy-Cooker-Kettle (Weber clone).
It was very good, with great smoke flavor, and very tender.
It was smoked 8 hours at 255 degrees. The wrap was done at 165, and it was pulled at 203. Then rested in a chest cooler 4 hours. Pecan & Cherry was used for the smoke. With B&B Briquettes for the heat. All on a Happy-Cooker-Kettle (Weber clone).
It was very good, with great smoke flavor, and very tender.