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American wagu short rib plate question

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    American wagu short rib plate question

    I picked up a 3bone, 5 lb SRF wagu short rib plate and have it on SNS kettle now. It has been going close to 6 hours. The pit temperature has been running at a steady 240 - 250 and the internal temperature is currently 184. I just gave it the probe test and it feels close to being ready pretty soon. The last time I smoked a short rib plate (choice), it went up to a little over 200 before it was done. I realize that it is not so much the temperature that determines whether it is done or not, but more that the probe goes in to a soft butter feel, but I was wondering whether I can expect that because it is wagu that it might be done and ready several degrees below 200. Unfortunately, I forgot to take pictures of the before and during, but I will post one of the final product after it is done> (Blame that on a seriously aging mind)

    #2
    I just saw and read the post on the wagu brisket post by tstalafuse and saw Troutman's response. If the wagu is just wagu regardless of whether plate short rib or brisket, then, from what Troutman says, it can and
    does become probe tender at a lower temperature. Hopefully I have answered my own question, but still appreciate any comments

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      #3
      You are correct Sir.

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