Picked up a pack of American Wagyu chuck from Costco for $10.99/lb and decided to break it down. I kept one chuck eye whole, cut the other piece into a thick Denver steak and another chuck eye, then dry brined the two larger steaks overnight. Cooked them at about 200°F for roughly 2 hours over charcoal with bourbon barrel and hickory chunks. Pulled the Denver at 124°F and the chuck eye at 118°F, rested them for 10 minutes, then finished them over ripping hot lump charcoal for about 3 minutes to build a deep crust. Final temps were 137°F for the Denver and 132°F for the chuck eye after the final rest. The Denver was insanely rich and tender, and the chuck eye had an incredible beefy flavor. If you ever see these American Wagyu chuck packs at Costco, they’re definitely worth grabbing.   submitted by   /u/TopDogBBQ [link]   [comments]