Harry Soo Wagyu, how would you have prepared it

[_John_]

Guy I get Bulleit Rye really cheaply here, I use that, Angostura bitters, some orange bitters, teaspoon of sugar. Triple a normal recipe I usually don't have fresh orange on hand, hence the orange bitters, and sometimes I use a moonshine soaked cherry I get by the jar here locally.

[scorched_porch]

A Top Notch Malbec. Argentine. Built for Beef.

[Craigar]

I would go with a glass of each so as not to make the others jealous.

[CandySueQ]

Answer... Yes

Merlot!

[Ernest]

So be it...LOL!!

[Jerod Broussard]

I would not do anything to it until I get a perfect 8 by 10 framed and on the wall, gloss

[_John_]

Sounds like a 24 hour cook there for sure.

[Ernest]

Dry brine for a minimum of 48 hours, rub it down with fish sauce and fresh cracked black pepper.
Oak and a little pecan. And I'd probably fight with the smoker to keep it between 200-230. Oh yeah I'd go very low and very slow!
I'd buy a batch of toothpicks to taste doneness. Wrap it in brand new towels then into a Faux cambro for at least 3 hour.

[Guy]

John love Old Fashions too. How do you do yours? When you have a minute.

[David Parrish]

The real question is does it deserve an ice cold Stella Artois or nice glass of bold Zin or Cabernet?

Answer... Yes

[_John_]

I know me and I wouldn't get much of it, I would have over like 50 people to try it. Anyone that asked for sauce would be served bologna with Sweet Baby Rays.
I'm more of a liquor man myself, always love an Old Fashioned.

[Huskee]

I'd love to cook one. I'd dry brine it 48 hrs, then BBBR. Red oak logs @240ish. Probe it around 180-190, pull it when tender, and hold for 2hrs.

The real question is does it deserve an ice cold Stella Artois or nice glass of bold Zin or Cabernet?

[_John_]

Came across this article, I would be crazy nervous to do anything to it and would probably stay up all night with the smoker just protecting it or something.

Here is a pic of it raw to entice you.