First attempt for me. Sliced with the grain as I do believe it will be easier to cook this way than whole, and get the 128/130 degrees or so i am looking for.
Salted enough I hope, and overnight rest in the fridge for drying.
Slow and Sear Weber 22" setup. I am ready to go and anticipate a salivating Lovely meal! Will cut across the grain at serving time!
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