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Well, it stalled at 165, for like three hours. So I wrapped it in foil and put it back in until 195. Pulled it, and now it’s resting while wrapped. I’m gonna let it sit overnight. I’ll get into it in the morning and provide a pictorial update. Total time was 13 hours for 8 1/2 pounds.

Well, it stalled at 165, for like three hours. So I wrapped it in foil and put it back in until 195. Pulled it, and now it’s resting while wrapped. I’m gonna let it sit overnight. I’ll get into it in the morning and provide a pictorial update. Total time was 13 hours for 8 1/2 pounds.

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[–] • 0 pt

Does this method of drying make for the outside edges to be cut off and discarded? Also, those are the one-way-bags, right?

[–] • 1 pt

Yes, but never discard anything. You can make jerky or anything like beans.Its good meat. Study up on it a few weeks before pulling the trigger. I have 3 brisket and two full prime racks running now. I time my runs for upcoming events,always ready the day before prep.

[–] • 0 pt

Oh, and I make my own beens too. Fall off would be great!

[–] • 0 pt

Cool. I saved the cut off from my recent sirloin dry age, 53 days. 53 because I didn’t have time in the previous week to pull it at 45. Meat came out excellent. I bagged half the cutoff for a cook down. I saw a thing online, I’d have to find it again, where a guy cooks down the scraps on the stovetop for a killler dressing for the steaks. I froze the steaks as well, so I can do it all at once.