Quote:
Originally Posted by jonumberone
Missed my target date by a few days. Trimmed up late last night after day 44.
Not nearly as much loss as I was expecting. I lost all of the fat cap on the flat side, so I opted to sous vide rather than BBQ it.
Will report back on Saturday after it's done cooking.
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I've been doing the same and there's wasn't much to trim off actually. Dry age bags make for thin dry edge. Cooked in smoker with sieved pepper and sea salt.
I am shooting for 60ish days on our next brisket and first cut day on an NY strip. 80 days for boneless rib roast.