Mr.Fabulous
Active member
Thanks to everyone that weighed in on my question from a few days back. Today was the day.
Cross-hatched the fat cap, & trimmed off any silver skin I could locate on the top side. Dry brined this morning with kosher salt, let it sit in the fridge until time to cook. Seasoned with Mojave Pepper SPG (think the brand is John Henry’s). Set the T at 275, cooked till 130 IT. Rested 15 minutes, then sliced against the grain (at least I think I did, was hard to tell).
VERY flavorful & juicy. I will do more of these.
Cross-hatched the fat cap, & trimmed off any silver skin I could locate on the top side. Dry brined this morning with kosher salt, let it sit in the fridge until time to cook. Seasoned with Mojave Pepper SPG (think the brand is John Henry’s). Set the T at 275, cooked till 130 IT. Rested 15 minutes, then sliced against the grain (at least I think I did, was hard to tell).
VERY flavorful & juicy. I will do more of these.
