« Reply #1 on: April 20, 2016, 03:36:00 AM »
@jdefran Its how I roll.
Describe your cook.
Do you inject?
Are you cooking a trimmed flat or whole packer?
Are you adding any flavorful liquid when you foil?
How long do you let it rest?
Timing?? Go by temp, color and feel. Its done when its done and all are different.
I'm cooking American Wagyu flats in 3.5-4.5 hours.
![](http://i163.photobucket.com/albums/t310/swamprb/PNWBA/Duvall2010/IMG_2368.jpg)
![](http://i163.photobucket.com/albums/t310/swamprb/PNWBA/Duvall2010/IMG_2357.jpg)
« Last Edit: April 20, 2016, 04:32:44 PM by swamprb »
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I cook on: Backwoods Gater, Lang 36, Hunsaker Smokers, Pellet Pro 22" WSM, BGE's, WSM's, Cajun Bandits, PK Grills, Drum Smokers, Genesis Silver C, Weber Q's, Cookshack 008, Little Chief, La Caja China #2, Lodge Sportsman...oh yeah! Weber Kettles! Kamado restoration and pit modification hack!