I usually do 5 days for slabs that are around 5#, flipping the meat each day. I feel for how firm the slab is at the end - it should be nice & firm. Allow time for the slab to sit on a rack in the fridge uncovered at least overnight to allow the pellicle to form.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
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