Re:Dry aging Wagyu strip loins and top sirloin

[Jim Minion]

I have cooked a lot Wagyu from Snake River Farms, Kobe of America and some smaller ranchers out here in the west. Cooking it beyond rare does not help the flavor.

Did over a ton of brisket, start at pit temps in the 190 degrees for the first 3 hours then raise the pit to 225 degrees. Start checking for finish at about 180 to185 degrees internal.

New to forum looking forward to trying this out.

Jim