Here she is after 21 days of wet aging.
I was surprised it was lighter in color after wet aging.
Prior to wet aging I did a lot of reading, research, and had several conversations with different pros.
This is not something you should jump into without a good deal of thought.
My ingredients are pretty simple; coarse black pepper, sea salt garlic powder, rosemary, and 2 small chunks of cherry
After rubbing both sides I sealed it up and return to the refrigerator for a few hours
I set the cook temp on the AQ to 250⁰ and the meat probe to 135⁰.
It should cook roughly 2 hours and 45 minutes before kicking down to 140⁰ where I plan to hold it for around 4 hours prior to wrapping it in foil and towels.
Will post more as the smoke progresses
Edited by Arnie - 9/12/10 at 3:58am