I have a large Wagyu packer I am going to smoke if I can fit it on my smoker, at some point remove the point to make burnt ends. Typically I would smoke a packer to 160, separate the point and continue smoking the flat until an internal temp of 200-205. I have heard Wagyu get done quicker and have a different done temp, is this true and /or how do you cook it? (internal temp to finish)
Thanks for any help folks.