Libertarian
Full Fledged Farker
This was about an 8 lber, USDA Choice purchased from Publix (the highest grade they normally have in stock). I put a good dry-age on it (about five days) and rubbed it with olive oil and Montreal Steak 24 hour before the cook. Cooked at 225-235 on the Pitmaker until 120 internal (I over-shot my target by five degrees - such is the life of someone who resists remote thermometers and alarms!). Finished it with a HARD reverse sear on the Joe and ended up with a medium/medium rare result. It was the ideal doneness for my wife and mother but I would have preferred it slightly less done. Cooked with several mini-white oak splits from Fruita Wood. Very pleased with results.
Merry Christmas!
Merry Christmas!
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