Before I really started trimming
seasoned up... I may have gotten a little carried away trimming. trimmed off ~4-5# of fat and meat. The hanging pieces of meat got cubed up and put into my Vitamix for grinding. Those are are being saved for my mother-in-laws meatballs.
Here's the flat side. Sadly, it got hacked up bad @ the processing plant... oh well
That's all I got for now. It went on @11am this morning. I'm anticipating pulling it around the same time tomorrow.
I rubbed it down w/ olive oil, and a rub of mostly kosher salt & black pepper, with a little bit of garlic powder, ancho, mustard seed & onion powder. Occasionally I'll inject, but this flat had so much marbling it wasnt needed.
I'll post more pics when I wrap