Well, remember this hunka, hunka, burning love? I pulled him yesterday at 10 days dry aging in my spare fridge.
All went well, I wrapped it up in shroud cloth and changed it every day and I was able to keep the temp at 36F. I pulled it at 10 days, no funky smell or anything, it smelled like when I roast meat bones to make stock with, very intense beefy, good smell. Naturally it looked a bit crusty, but that was to be expected. The beginning weight was 4.68, after 10 days dry aging it was 4.26. I forgot to weigh again after I trimmed it, but I took my time and only took off what was necessary. After I trimmed it was not quite as pink as above pic, more of a mahogany sorta color.
I smoked it keeping the heat around 350F, wanted it pretty hot. I cooked it to an IT of 122F. While it rested it jumped up to 135F. Really wanted to keep it around 130F as I like my beef on the rare side. I was so nervous because I spent $80 for a piece of meat I was experimenting with. Well I have one word to describe it.....BUTTA.....This thing was so tender you could cut it with a fork. Not mushy or anything, nice texture, amazing beefy flavor and very, very tender. I will definitely be doing this again, but with a larger piece of meat!! Love a success story!!!!