Snake River Farm: Wagyu NY Manhattan Roast

JvlTed

Looking for some directions on how to cook SRF Manhattan Roast.

I get the thawing for days, salt & leave open in fridge night before.  Cut the fat off?

But what temp on the egg?, heat plate?, temp to 120 or 130, & let it sit.

What temp & how long roughly for a 4 pound roast?

Foghorn

Welcome aboard. You'll probably get multiple opinions on some of the details but here's mine.

Trim off as much fat as you want.  Think of the bark after the cook and what people want to eat.

Most people cook these indirect.

The lower the cooking temp the less carryover cooking there will after you take off the roast.  

I think most here like to sear it at the end but I'm not a fan.  I think the crust/bark is just fine after a roast and is not improved by the sear.  (Just my opinion)

I just set the egg with the vents minimally open (about 2 mm) and cook at whatever temp the egg settles at - usually 220-240.  

The best one I ever cooked I pulled off at 118 - so I would suggest pulling at 120.  It will continue to warm up some from there.  If people want it more cooked, give them the end slices.  They will be medium rare.  The slices next to the end will be medium.  The rest will be "rare plus" or medium rare.

Adjust this recommendation as you see fit based on your crowd.

Cooking time is hard to predict accurately as it depends on the exact cooking temp.  At 220 it will take about 2 hours.  At 240 more like 75 minutes.  Both estimates +/- 30 minutes.

Good luck.  Take some pics and post them.

Welcome aboard and enjoy the journey!

lousubcap

@Foghorn has you covered.  SRF cooks just like any other protein of the same weight range. 

And welcome aboard.  Above all, have fun.  Enjoy the cook.

Foghorn

Oops.  I just realized there is an error in my post above.  The end slices will be medium well.