Okay, so back in late August, I got this small Angus packer at Sam's Club. Following the advice of Huskee and others, I went for a wet aging.
It's at a little over three weeks of aging now, so I'm going to cook it overnight low and slow tonight.
I also just replaced the probes for my CyberQ Cloud, as my old ones were getting worn. I like their new "upgraded" probes. The pit probe has a bigger clip on it, so I'm pretty sure it will stay attached to the grill much better. Also, I splurged and got three meat probes. I've previously only worked with one meat probe at a time.
Having been married over 40 years to a native of Kansas City, it is an embarrassment that I've never cooked burnt ends. To rectify that and take advantage of the new multiple meat probe capability, I decided to split the packer so that I can cube up the point when the time comes. This was my first time splitting a packer. Hope I did it the right way. The point looked like it went even further into the flat than where I cut. I chose to make the cut at a spot that gave what I hoped would be a fairly consistent thickness to the flat. Here they are separated:
The flat was 4.6 lbs after trimming.
The point was 3 pounds after trimming. So we lost a little over two pounds of fat, most of which I saved to render later when needed.
And here is the fat cap side of the flat after dry brining at half strength and applying @Henrik's Bonafide beef rub.
I'll put the rest of the cook in this thread. We'll be sharing the bounty with a local family that is dealing with the mother on chemo and a couple of small children in the house.
It's at a little over three weeks of aging now, so I'm going to cook it overnight low and slow tonight.
I also just replaced the probes for my CyberQ Cloud, as my old ones were getting worn. I like their new "upgraded" probes. The pit probe has a bigger clip on it, so I'm pretty sure it will stay attached to the grill much better. Also, I splurged and got three meat probes. I've previously only worked with one meat probe at a time.
Having been married over 40 years to a native of Kansas City, it is an embarrassment that I've never cooked burnt ends. To rectify that and take advantage of the new multiple meat probe capability, I decided to split the packer so that I can cube up the point when the time comes. This was my first time splitting a packer. Hope I did it the right way. The point looked like it went even further into the flat than where I cut. I chose to make the cut at a spot that gave what I hoped would be a fairly consistent thickness to the flat. Here they are separated:
The flat was 4.6 lbs after trimming.
The point was 3 pounds after trimming. So we lost a little over two pounds of fat, most of which I saved to render later when needed.
And here is the fat cap side of the flat after dry brining at half strength and applying @Henrik's Bonafide beef rub.
I'll put the rest of the cook in this thread. We'll be sharing the bounty with a local family that is dealing with the mother on chemo and a couple of small children in the house.
Comment