LarryR
TVWBB Diamond Member
Anyone have experience working with Wagyu flats? I have a 6.7 lb Wagyu flat that I'm cooking today and I'm going back and forth on foiling her around 165 and then taking her out of foil the last hour of the cook to firm her up. All my experience is with packers and when doing packers (Wagyu too) I no longer foil.
I'll be cooking her at 210 on my ceramic.
Looking forward to experience and opinions.
I'll be cooking her at 210 on my ceramic.
Looking forward to experience and opinions.