I would have gone with 18 hours but I didn't plan ahead and threw it into the bath mostly frozen. Kosher Salt and Pepper.
Turned out great..
by RynoJammin
2 Comments
thekeeper228
I just did one Sat/Sun for 26 hours at 136. I was worried when I sliced it, because there wasn’t much juice. I was wrong, it had great flavor and texture. Yours looks great and like mine, not a lot of juices on the plate.
2 Comments
I just did one Sat/Sun for 26 hours at 136. I was worried when I sliced it, because there wasn’t much juice. I was wrong, it had great flavor and texture. Yours looks great and like mine, not a lot of juices on the plate.
Nice sear setup