The first time I make something I try to stay somewhat true to the recipe so I know what to adjust the next time. You didnβt use all the salt and you didnβt take off the point and you didnβt wrap, and you cooked 4 additional hours. As far as dry spots were there spots that did not stay submerged in the brine ? But it still looks tasty π
Today was steak day, Iβd been a little under the weather the last few days but feeling better today so went and got a nice thick porterhouse π
cooked at 250 until internal temp got to 110, then rested before searing caveman style.