Pecan wood smoked at 225 for about 3 hour’s for this 5lbs Wagyu bad boy, coffee rub for the flavor. Amazing
by kleptic85
9 Comments
_generic_-_username_
That looks phenomenal!!
SmokeMeatEveryday88
Looks badass
Chapped72
That slicing is so satisfying 👏
Fubar-98520
For your first attempt, A+
_Kramerica_
Beautiful cut/presentation!
_Kramerica_
Also, coffee in the rub is SO underrated. We use it in rubs, chili, etc it’s incredible when paired with other spices and seasoning.
Hazee302
Ok so the real question…is it better this way or better as steaks on direct flame? Every time I get some I think about smoking it but then in like, what if it’s not as good. It’s hard to commit when I know the OG is so damn good.
9 Comments
That looks phenomenal!!
Looks badass
That slicing is so satisfying 👏
For your first attempt, A+
Beautiful cut/presentation!
Also, coffee in the rub is SO underrated. We use it in rubs, chili, etc it’s incredible when paired with other spices and seasoning.
Ok so the real question…is it better this way or better as steaks on direct flame? Every time I get some I think about smoking it but then in like, what if it’s not as good. It’s hard to commit when I know the OG is so damn good.
Good job!
That’s one looking picanha. Looks phenomenal
Fun facr: in central america we call it puyazo