American Black Angus vs Wagyu beef. Originally, these cows were used a work animals, bred and selected for their strength and endurance. Though I’m familiar with the difference between Wagyu brisket vs. Prime or even CAB briskets, this wasn’t always the case. I’ve talked to many different competitive BBQ pitmasters who cook Wagyu briskets, and they all tell me that they just can’t quite coax the same results out of a CAB or even a prime brisket as what they get from the Wagyu. Do not rely on temperature alone as your guide… but if you’ve cooked competition BBQ enough to walk a few times you already know this. Your email address will not be published. This baby has a sharpness and flexibility to easily slide under those bits of silver skin on a brisket that drive you plumb nuts! Andrew Moran is the manager of Japan Premium Beef. And I don't quite get it. I’ve never cooked with wagyu, so serious question here: I’ve noticed a lot of wagyu cuts come with no fat layer/the fat layer trimmed off. However, sometime in the late 80s and early 90s, roughly 40 full-blooded Wagyu cattle were imported to the US. From this herd, they send out bulls to their partner ranches to be bred with English base cows to supply the calves for the Snake River Farms American Wagyu Beef program. Place the prepared brisket on top of the vegetables (if using) in the slow cooker. onion flakes 2 tbsp. You cook brisket to temperature, not time. This breed was improved during the Meiji Era through crossbreeding with foreign breeds, and was certified as indigenous Japanese beef cattle in 1944. I cook a couple of wagyu briskets a month. Step 7: Add the steaks, placing them one at a time away from you into the pan. Reply. This does mean, however, that it is going to take a little longer to render all that fat down. So, they don’t break the bank, but they do take a lickin’ and keep on tickin! The one thing I’ve heard and read in a few of the various online BBQ forums is that Wagyu briskets tend to cook a little bit longer than their less marbled counterparts, as you want to be sure and get the extra fat rendered. By clicking "Send Request" you agree to the disclosure. Great – let me know how it turns out! On the fattening farms, Wagyu cattle are raised in barns and are given names instead of just a number. The Essential Culinary School Planner & Checklist, The Essential CulinarySchool Planner & Checklist. So! chipotle powder 2 tbsp. Try some oil or marinades  ), Tags: American Wagyu Association, Find Wagyu Brisket Online, Wagyu Brisket Categories: BBQ Recipes, Thanks so much fun r writing this. You can find their main sales website here, and their parent corporation, AgriBeef website here. And that means that by increasing the temp of your BBQ cook, you can get your brisket done significantly faster. The following information about each breed comes from the American Wagyu Association website: The Japanese Black was primarily used as the “workhorse” prior to the turn of the 20th Century. Wagyu is the breed of steer that produces Kobe and the other extraordinarily well marbled beefs from Japan, and A5 is the highest rating the Japanese bestow on their beef. Thompson River Ranch states on their website that they strive for a 75-100% Wagyu breed production. Step 6: Add just a bit vegetable oil and coat the pan with it. In general, the higher the quality of the beef the quicker it will cook. I’ve mentioned that you’ll want to be careful to render out the fat a bit more thoroughly with Wagyu briskets than you might with a CAB or even a nice prime brisket. Learn about your career choices, financing options, and working in the real world. Traditionally, the term “Wagyu” simply means Japanese cow: ‘Wa’ meaning Japanese and ‘gyu’ meaning cow. Clicking the "Get the Planner Now" button constitutes your express written consent to be called and/or texted by Auguste Escoffier School of Culinary Arts at the number(s) you provided, regarding furthering your education. Does Wagyu brisket cook faster? I’d score it a 9. Note – this is not by any means an exhaustive list. Step 1: Prepare The Meat. First, unless you’re made of money – I can’t see cooking Wagyu Brisket at home unless it’s for a very special occasion or maybe you got a killer deal on one. Grab your fork and steak knife and dive right in to this tutorial to get some great tips on smoking a beef sirloin cap to mouth watering perfection. In the middle of cooking a SNF black and was curious about the finishing temp. Get the planner! Another hour in the fridge will further help with the fat rendering. You can do it with a yakiniku grill that involves direct flame and very thin slices, or shabu-shabu, another name for a large pot of oil and stock. – you’ll want to be sure you understand how to cook it. As I mention in my post on cooking competition BBQ Brisket, a good. If you’ve been competing on any one of the various BBQ circuits for any amount of time, you’ve likely come across this mythical cut of beef and, if you’re at all serious about winning with competition brisket, you’ve most likely given it a go. There's no one right answer here, and as with any steak, no matter what one recommends, someone else will pop up to argue for a different level of doneness. ), I really hope you found this article helpful and informative. This cross-breeding results in beef that has the size of Angus and the marbling of Wagyu . Roasting is the best way to cook brisket because it comes out tender and melts in your mouth. The thing I love most about the Victorinox brand is that you get amazing quality as a great value. So let’s talk about competition cooking. Control the cooking tome The Kochi line has less than two thousand in existence and is only found in Japan. Wolfgang Puck offers a fast way to cook brisket compared to some others you might see; his takes about 2 1/2 hours of cooking time, but he suggests seasoning the brisket first with salt and pepper and refrigerating it for 2 hours before cooking. Anything I should be aware of before I … Before you cook your first Wagyu brisket, however, be sure you have the right gear on hand. Learn his complete smoked beef brisket recipe below. You might wonder if you can cut up brisket to cook it faster, the answer is no. * Chris Rios lives in Brookville, Kansas – just a few hours outside the Kansas City area, where he travels to pick up Premier Proteins Wagyu brisket, Duroc pork butts, and Duroc ribs at the Kansas City Price Chopper. Your information will not be shared. Blog > Culinary Arts > 4 Tips For Cooking With Wagyu Beef. As thanks to my Facebook fans who shared their favorite spots to buy Wagyu brisket, let me say gracias to Steve Botkin of Desperado BBQ for pointing me to Huntspoint, Chris Rios of Manny’s BBQ for “steering” me to Premier Proteins*, Paul Grant of Slippery Pete’s BBQ for heading me over to Mr. Brisket, and Anthony Minderman of Pitbull BBQ for helping me latch onto Paradise Locker Meats. garlic powder 2 tbsp. Cover and cook as directed. The point is that it’s tough to advocate paying the high price for Wagyu for a cut like brisket that’s already so well marbled. Wagyu Brisket. Over the course of a long cook, brisket’s fat will render and connective tissue will break down, making this cut of meat an optimal choice for extended smoking. Definitely two very impressive cuts of beef, but which one is better? It is raised in most Prefectures of Japan, and more than 90% of Wagyu raised and fattened in Japan is of this breed. Given their work load, cows used as draft animals were predisposed to having a lot of intramuscular fat (marbling), which they use as easily accessible energy. For Snake River Farms, the lower tier of Wagyu brisket is their “Black Label” and the upper tier is their “Gold Label.”. 6020-B Dillard Circle If you’ve smoked a regular brisket low and slow there’s no major difference when smoking a Wagyu brisket. Reply. It’s got great flavor, and I think you’ll be happy with it as well. Auguste Escoffier School of Culinary Arts is a registered trademark of Triumph Higher Education Group. I plan to inject and season the Wagyu the exact same way as a normal brisket… BUT the cooking time should be a little faster due to the tenderness of the Wagyu. If you cook off all the fat, you’ll be left with a mostly bland piece of meat. oregano 2 tbsp. Note, when you buy Wagyu briskets, you’ll likely find them in two (maybe three) marbling rating categories. ~~A, During an exclusive webinar, Farmer Lee Jones of @, If you want to become a successful chef mastering, “I absolutely loved going through Escoffier. Do you know someone who might also enjoy this article? Every different cut of meat cooks a little different however. How US Army veteran and Escoffier graduate, Tiffan, Extending a warm welcome to all our new Austin and, Make Valentines Day even more memorable by orderin, Auguste Escoffier is known for creating over 5000, What are the 4 traits restaurants look for when hi, In honor of #BlackHistoryMonth, we're sharing stor, Grills flaring, knives flashing, communicating in, Whether your dreams are to start your own food tru, It's Superbowl Sunday. This large area of fat separates what is called the point, and the flat of the brisket that we mentioned earlier. Slaughter age is around 25 months and this is attributed to the lower level of marbling averaging a Japanese Grade of BMS 3.2. This portion of the brisket will also be much thicker than the rest of the cut. Botth methods only require a few seconds of cooking time, which means less chance the meat will be overdone. They have an impressive breakdown of the Wagyu bulls they use for breeding as well as a grading system they are developing. Your information will not be shared. Keith from Team Price Chopper is the meat manager there, so he stocks the good stuff. Salt, heat and wagyu fat equals crispy and delicious Searing the surfaces of roasts and thicker steaks (over 2.5 cm/1 inch in thick) will help them to retain moisture during cooking and results in a nice browned colour. It was certified as indigenous Japanese beef cattle in 1944. According to Fine Dining Lovers, as much as 30 percent quicker compared to your usual cuts of beef. The more dominant Kumamoto line was improved by crossbreeding Simmental with Hanwoo(Korean Red), which was formerly used as a “work horse” during the Meiji Era. The fat content between a Select, Choice and Prime brisket are extremely different and this will impact cook times. Are there challenges to this method? Lone Mountain Ranch Co. out of Golden, New Mexico raises and sells full blooded Wagyu cattle. Austin, TX 78752 Prior to making this smoked wagyu brisket, I tried experimenting with brisket strips to see if I can speed … IngredientsFor the Rub 2 tbsp. Build a fire in your smoker for indirect grilling at a consistent 325F. I've been having good results with Choice cuts from SAMS Club but have never smoked Waygu before. 1-866-552-2433, 637 South Broadway, Suite H If you’d like to try your hand at cooking wagyu beef, consider these four handy tips: 1. Don’t forget the little steps Because it contains much lean meat, its tastiness and pleasantly firm texture is highly enjoyable. While wagyu’s marbling makes it extra scrumptious, it means that the beef tends to cook faster than other types. Currently, only a few ranch operations breed 100 percent Wagyu beef cattle, and these herds are used to blend with other breeds of US cattle. Until I tried this sharpening tool from Smith’s, I had a go with the old sharpening “steel” my dad used at holiday dinners, which of course I never seemed to be able to get to work all that well. The Kumamoto line is the most common with several hundred thousand in existence. For a full listing of American Wagyu beef producers, visit the American Wagyu Association. That’s all I need. Do you cook the wagyu differently than say … For example: 10lb Brisket x 1.25 hours = 12.5 hours cooked at 250°F . I love doing it though. One (1) pre-portioned beef brisket per package Each brisket weighs approximately 7 3/4 lbs. Sear your Wagyu in a pre-heated pan for 1.5-2 minutes on each surface, before moving to a moderate heat to finish cooking. This year’s the, Here's a great way to amp up those healthy vibes e, Great dangers give birth to great resolutions. ... I’m doing my first brisket today. As you work with rubs and injections, you’ll come to a consensus of your own. I’m planning on looking for an internal temp of 195 and it should be perfect. The meat is pricey at 4.89 per lb. This post sheds some light on what Wagyu brisket is, where to buy Wagyu brisket online or – in some cases – local to you, and why it might be the answer to seeing better scores in the brisket category at your future competitions. While wagyu’s marbling makes it extra scrumptious, it means that the beef tends to cook faster than other types. (Yeah, I know. Yes. 1-877-249-0305. The first is to use a cast-iron pan on high heat; that way, it cooks quickly, and that can help you better monitor the food. I love the stuff. If you don’t you might find the end product less than optimal. My question is i've heard from several people that that you should not cook a Wagyu brisket to the same finishing temp as a Choice or CAB brisket. The reason is the high Oleic fat content that is so pervasive within the meat proteins. My first set of ribs were super tough. Note, there are quality Wagyu Briskets coming out of Australia as well. You won’t really know what I’m talking about until you cook one of these bad boys. Next pull brisket off, place it in tin foil fat side up and carefully wrap. By clicking "Get the Planner Now" you agree to the, 30 percent quicker compared to your usual cuts of beef, few important pointers when cooking wagyu beef, Escoffier Alumnus Tiffany Moore Gets Her Restaurant Funded, 4 Traits All Restaurants Look for in Hiring New Chefs, Do You Eat Chaos for Breakfast? Managing your brisket during the cook. I’ve attended a few competition BBQ classes, and without giving away specifics – each and every one has used both rubs and injections when cooking Wagyu brisket. This process is also used by the more specialized cattle producers in the US, such as Meyer All Natural Red Angus. Pour the sauce over the brisket. #BBQBEAT. You need to keep a close watch on your smoker and keep the temperature steady. As to which option works best for BBQ Competitions, it’s really up to the individual pitmaster to decide. You understand that these calls may be generated using an automated technology. It, We value your privacy. If I can’t get a hold of Jim’s product, a very good alternative is Butcher’s Brisket injection. You’ll rule the day with this bad boy, and what’s more – it does a bang up job during chicken prep as well! Are you excited for the gam, As a culinary student, you want feedback from a Ch, In the fast-paced, chaotic environment of a workin, Proper menu planning is much more than listing you, Have courage, be persistent and stay focused on th, If the chance to create exciting content for viewe, February is Black History Month. No. It’s a powder, so you’ll want to be sure to mix it very well. Raw brisket point, last round Smoked brisket point, last round The first came out of the oven after two-and-a-half more hours (five hours total) at 195 internal. The flavor of the fat is exquisite, with a buttery, tender texture that dissolves in one’s mouth. Great: You’ll Thrive in a Kitchen, Why Culinary School is So Important For Networking and Career Building as a Chef, Auguste Escoffier School of Culinary Arts. How to cook a Wagyu Brisket. Talking Traeger Grill Patent Litigation with BBQ Expert Derrick Riches, BBQGuys.com Randy Watson is Living his Best Live Fire Life, Always Hustling – Ray Sheehan on Crafting Flavors and Promoting Your BBQ Brand, Talking with Robert F. Moss, Author of Barbecue: The History of an American Institution, BBQ in Britain with Kevin Edge of Edge BBQ, Sous Vide Meets Live Fire Cooking with Darrin Wilson, Daina Falk of Hungry Fan Talks Eating Well on Game Day, Japanese Polled (not bred outside of Japan), Japanese Shorthorn (not bred outside of Japan). Some cost a TON, others were dirt cheap, and just like “Goldilocks,” I found that this diamond steel sharpening rod from Smith’s is hands down my go to option. We’ve covered most of the basics concerning why you might want to up your competition by moving to Wagyu brisket. All rights reserved. Award-winning pitmaster Aaron Franklin cooks his brisket for 12 hours. Required fields are marked *, Don't miss a new BBQ Beat Podcast episode! A great knife and the ability to keep it sharp is critical to trimming up the new sexy piece of Wagyu beef you’ll be getting your hands on. It’s a long read, but if you made it this far – you surely have a good understanding of what Wagyu brisket is and why so many pitmasters use it. Slaughter age is around 28-30month with an average Japanese grade of BMS 5.6, Also known as “Akaushi (Aka =red ushi =cattle),” the Japanese Brown is raised primarily in Kumamoto and Kochi Prefectures. 3. The meat was too tough. Each purveyor will call it something different, but it normally runs on a scale called the Beef Marbling Standard. I’m a Texas Brisket fan. It’s all a chemistry experiment. October 22, 2019. As The Internet Chef pointed out, there is one other important consideration with wagyu – how well it’s chilled. 4. The trick to making a tasty brisket is to cook it slowly enough that the collagen fibers loosen up and turn into gelatin. I know people who mix it up and let it sit in the refrigerator overnight – giving it another good mixing prior to use the next day. How to Smoke a Brisket Smoked Brisket Recipe Prep Work. Just be sure to use less wine than with normal beef to control how quickly the beef cooks. Snake River Farms out of Boise, ID maintains their proprietary herd of purebred Wagyu cattle outside American Falls, ID. My go-to beef injection is a liquid product from Jim Elser of Sweet Smoke Q. I can't tell any difference in cook time on any of them, choice, prime, or wagyu. It mixes with no granulation, as it already comes in a sediment-free liquid form. That means that it breaks down faster at higher temperatures. “Wagyu beef has an excess of marbling, which means more high quality meat.”. But be careful, the wrong product will surely do you in. Yes, the wagyu brisket was quite pricey but luckily we purchased it on sale for 40% off from Crowd Cow. smoked paprika 2 tbsp. Learned a lot. If you just tried to cook a piece of brisket over high heat like a steak, it would have the texture of shoe leather and not much flavor. In fact, there are several different breeds of cow, each with their pros and cons for consumption. Brisket is usually flavored with barbecue sauce, onions, and carrots, and smoked or slow-braised to perfection. Before I go into some of the particulars about Wagyu brisket, I want to highlight some points about what Wagyu beef is. Just a few runs across each side of the sharpening rod usually does the trick. It helps to use some of the fat you’ve trimmed off to grease the skillet, which has the added bonus of boosting the flavor. There are some thermal considerations you have to take into account. So how does a A-5 Wagyu beef brisket taste after being carefully smoked in a pit for 12 hours? Step 5: Set a large, well-seasoned cast-iron or carbon-steel pan on the stove on medium-high heat. A BBQ Blog using the word luxurious. Three local choices here in the Central Florida area are: OK. I had the opportunity to cook an A5 wagyu brisket from Kagoshima Farms in Japan. I’ve found these knives for as little as $25.00 before. You may have some extra large fat deposits on one end of the wagyu brisket. A good rule of thumb for working out how long a brisket will take to cook is 1 hour and 15 minutes per LB (0.45kg) of brisket at 250°F (120°C). The Wagyu Brisket I’m getting comes from Snake River Farms. Sear on one side for five minutes untouched. rrdad says: July 19, 2015 at 6:46 pm. My go-to beef injection is a liquid product from Jim Elser of Sweet Smoke Q. There’s a reason the good folks over at America’s Test Kitchen say that the Victorinox 6-Inch Flex Boning Knife is your very best option for trimming large cuts of beef. That lower temperature will ensure the fat has rendered properly, and that can make all the difference with the final flavor. Since I've bought my Big Green Egg, I've notice that everything I cook on it, cooks very fast. How is Wagyu beef raised? Fine strips of fat are found even in its lean meat (known as marbling). The collagen surrounds the meat proteins and helps anchor them to the living steer. Here is an excellent video overview on Japanese Wagyu that gives you some understanding on where this delicious beef hails from: Wagyu breeding is highly regulated in Japan, where a system of DNA cataloging is used to track animals from birth to slaughter. As such, I wanted to share a few places where you can find Wagyu brisket online. I do find that I usually have to go to at least 210 degrees or so before it is probe tender. Most of what is sold as American Wagyu is a cross between Japanese Wagyu and either American Angus or Hereford. I’ll put a dollar in the jar now.). Here are a few suggestions to get the most out of the it: Leave a little extra time – The selling point of a Wagyu Brisket is the sheer amount of fat fleck marbling in the meat. My technique is to pretend that I’m just shaving off the dullness on each side of the blade. I've over cooked a 10lb Boston butt in 8 hours. I am new to smoking meats. (Just use the buttons at the top of this post! Vacuum sealed for maximum freshness Natural American Wagyu Humanely-raised Missouri farm-raised without hormones or antibiotics Temperature controlled standard 2-Day shipping This item is shipped frozen but may have partially thawed upon arrival Made in the USA Note: Wagyu cooks 30% faster than Angus Thinking about culinary school? If you’re working wagyu cuts, many experts will tell you to opt for a lighter oil option – something like truffle or olive oil will enhance the flavor and streamline the cooking time. Heat until the oil begins to shimmer. And I overlooked a 14lb brisket at 9 hours. Again, it might be worth your time to take a class from someone who has a proven track record winning with Wagyu brisket. As always, if you know of others to check out, please leave a comment below as a resource. I typically cook the black label but have cooked the gold in the past. If you’ve been competing on any one of the various BBQ circuits for any amount of time, you’ve likely come across this mythical cut of beef and, if you’re at all serious about winning with competition brisket, you’ve most likely given it a go. Chilling is always essential You may also want to use a marinade, though it’s important to choose something that complements a grass-fed beef like wagyu. We get both Mishima Reserve and SRF American Wagyu in our grocery so I cook them 3-4 times a year. fine ground smoked … Rest at room temperature for 45 minutes to an hour before slicing and serving. Japanese Wagyu are classified into the following categories: Today, the export of Wagyu cattle from Japan is all but prohibited, as they are considered a national treasure. Then, you’ll see a second tier option or premium option set at a BMS of 9+. I can tell you this for sure, American Wagyu briskets cook a lot faster than even Prime. The following is how to cook brisket using a convection oven. Will it dry out or is the marbling enough to keep the brisket moist during a 12 hr cook? They can be distinguish by the dark points on its nose and feet. Some people swear by cooking beef with oil. You will also want to use finishing salt given the short cooking times for wagyu, as even a light coating can ensure perfectly finished meat. If you’re asking this question, I am with you in terms of what I was thinking initially as well. The Auguste Escoffier School of Culinary Arts Logo is a trademark of Triumph Higher Education Group. Let brisket rest in fridge for at least 2 hours but ideally overnight. 2. Additionally, the beef should be chilled again after the extra fat has been removed. Speaking with Epicurious, he unveiled a few important pointers when cooking wagyu beef. Beef is an American culinary staple, but did you know there is more than just one type? Among its characteristics is its low fat content, about 12% or less. Not so with this one. Carefully trimmed and prepped A-5 First off, my initial taste sensation was that it was a little milder and had a finer texture than its US Wagyu counterparts. Knives, scissors, everything! According to Fine Dining Lovers, as much as 30 percent quicker compared to your usual cuts of beef . We’ve compiled a checklist of all of the essential questions into one handy planner: Career options, academic plans, financing your education, and more. Now, I’m a knife sharpening Ninja on a mission! If so, please share it with them! Last May I had an extraordinary experience. The perfect cut of wagyu isn’t just about how it’s cooked. A toothpick or meat temp probe is going to be your friend when determining when its’ done. No matter which method you choose, the key is to give the meat ample time to cook to achieve that signature soft, melt-in-your-mouth tenderness every good brisket has. It has been suggested that a wagyu brisket will cook faster and also should not be cooked beyond 180 degrees. This is especially true when you bump up in quality and cook a Wagyu brisket. But it’s really more than that. I’ve tried just about every kind of knife sharpening tool on the market. I wanted to cook it faster than that 225 or 250 and so this was a perfect post. See, competition BBQ Judges – on the whole – don’t now squat about what I call brisket. I like them so much, I have two. I’m talking a good knife, a stellar rub, a quality injection, and some ancillary support items. Place your brisket, fat side down, on the smoker and let cook until the internal temperature reads 170F (around 2-2.5 hours). Salt, pepper, a little granulated onion and garlic maybe, heat and smoke. The consistency of the intramuscular fat found in Wagyu beef appears to be of a finer quality – rendering a more “luxurious” end product, if you will. I’m telling you that once you use this sharpening rod, you’ll want to sharpen everything you can get your hands on that “Might” hold an edge. But ol’ Hank from Cincinnati, yeah – he’s gonna put down a nice round 6 and ask you what the hell you did to his beef. Typically, you will find one grade of Wagyu brisket set at a BMS of 6-8. One increasingly popular form of beef is wagyu, which is a breed originally from the most rural parts of Japan. Seems like most of the competition circuit is doing so. That’s why you might want to consider cooking wagyu in one of the two traditional Japanese methods. For more information on grading out Wagyu beef, you can view the JMGA Meat Grading Brochure in English by clicking here. I'm gonna try smoking a couple of Waygu Beef Briskets for our Harley Owners Group Chapter in Oconomowoc, WI next Tuesday. Sometimes your brisket will plateau and sit at a particular temp for an hour or more. Before the meat is cooked, you want to ensure it’s been stored somewhere extra cold. A light marinade featuring vinegar, wine and lemon will accentuate the flavors. TY, Blake, Your email address will not be published. Smith’s #3001 10-Inch Oval Diamond Sharpening Rod. Ahh the old two hour discussion on how to cook a brisket. You can’t just chuck a full packer into a 325°F (163°C) smoker and come back in five hours to find melty, juicy perfection. I tried a fellow competitiors Wagyu last time out and was impressed and feel that it does make a differnce. Those origins have left wagyu cows with an excess of marbling, which is intramuscular fat that results in tastier, higher quality meat compared to some other breeds. The answer to how long to cook brisket in a slow cooker will be answered in your specific recipe, but in general, cook a 3- to 3½-pound brisket on low heat 10 to 12 hours or on high heat 5 to 6 hours. Copyright © 2021 Auguste Escoffier School of Culinary Arts. Boulder, CO 80305 Its fat is also not very heavy but is of fine texture, and has been attracting a great deal of attention by way of its healthiness and mild taste. Though widely popular among serious competitive BBQ pitmasters, backyard cookers or those just starting out with competition BBQ often edge into Wagyu brisket little by little with varying degrees of success. How Well-Done Should You Cook Wagyu Steaks. Why Does Butcher Paper and Aluminum Foil Speed Up The Cook? Some have reported finishing temperatures as high as 213 to 217 F!