Lucky7Cookers
MemberGot rid of the matchlight.
- Joined
- Feb 5, 2014
- Location
- Houston
Going to try cooking a couple Wagyu briskest for comp this coming weekend. I usually cook CAB or superiors, wasn't sure if anyone had any input either way. I was told by the butcher that they cook faster and like a little hotter temp. Any help would be greatly appreciated.