You can use the current top-ranking results as a proxy for this. For example, people searching for “smoked brisket” clearly want recipes and how-tos because that’s what all the top results are: But people searching for “wagyu brisket” are clearly looking to buy meat because all of...
“Because Wagyu has so much fat in it, it will cook faster than a piece of meat with no marbling at all. Meat that does not have marbling toughens up and has to rest longer after cooking to loosen up but Wagyu does not work like that. It only needs to rest for three minut...
Stops meat taking on smoke– Too much smoke can give your meat a lighter fluid flavor. Once it’s hit about 155°F internal temp more smoke won’t add much flavor. You can “hot-hold” for several hours –Once you remove meat from your cooker it will begin to rapidly cool down. An...
While the USDA encourages us to cook your lamb to145°F(63°C), I much prefer my lamb cooked to medium-rare,130–135°F(54–57°C). If you like yours done more (or less), you can certainly do that. No matter your desired doneness, you can get there easily with a two-stage c...