1st Roast run
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I marinated over night with a product called RED CREEK, it is a liquide marinate. I took it out, wipped it down and rolled it in the cheese cloth. Steve I think the cheese cloth is to keep the meat dry and allow it to breath, which allowes for the dry aging. I can assure you that may not be the right reason. This was my first run as well and Chef Jimmy J had to save my rear on it. He looked at the photos I posted and immediately corrected me, saving a good roast. "Kinda roasted me a lilltle bit if you know what I mean." I sat mine on a rack over the drip pan for 6 days in the fridg. I cooked it for about 6 hours over oak untill my inside temp was 160. There is only one way to learn just do it and good luck. It is well worth the effort. My family loved it.