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Skin turned out good. I probably could have cooked them at 300 and had them come out better though. 

Thank you all very much for the kind comments! I had to take advantage of the nice day, as Iowa rarely sees 70* weather in February. Now its back to rain and possible snow. But I do have a 14lb Prime Packer Brisket in the deep freeze that I need to get thawed here shortly! 

Thanks Al!  Thank you TallBM, These we smoked with 2 good sized chunks of Pecan wood 

...to make sandwhiches and the gf wanted to make chicken noodle soup as well. 10$ for 2 whole chickens seems like a steal for how much food we got.  *edit* I should give some detail about the cook, I cooked these on my Primo Oval XL at 275* for just under 2hrs. I monitored the temps on the...

I would have liked to document the process better but I was super crunched for time with this cook. I will say that I did trim the fat cap down to the meat for this cook. I recently saw a video stating that the smoke and rub flavor won't penetrate the fat cap so I cleaned up as much as I could...

...was on the menu.  I got 2 7lb boston butts from the local store, got the Primo set up for indirect with a couple chunks of Hickory smoking at 225* and let the cooker go for 17 hrs. The cook was controlled by a Digi Q DX2 and that thing worked like a champ the whole time. This is my 2nd 16+hr...

Thanks Al, yeah we didn't use anything fancy on ours, just a tiny fan some salt and a mini fridge 

Sadly we forgot to write down the before aging weight.  My grandpa just did this with a whole sirloin too. Originally it was just over 5lbs, after dry aging it was 4.14lbs. After trimming it weighed in at 3.3lbs of good edible meat. 

Hey fellow Iowan!  First thing you notice about the dry age meat is the sort of nutty aroma that comes from the meat after the aging process. This intensifies the beef flavor IMO, Dry aging also helps with making the meat more tender. This was one of if not the most tender steak I've ever had...

I still have this beast that I will probably cook for my Step Dad for his Birthday 

...a small pan of Course grind Kosher Salt. The fridge door was taped shut to ensure a tight seal, and the temp inside the fridge was maintained at 35* for 43 days.  If you're looking to do something like this, you can use just kosher salt or there is a company www.golbsalt.com that sells a dry...

...a good bit of fat on the ends, and some of the molded hard shell was still visible.  For this cook I did the reverse sear method. Cooking at 225* until the steaks are 125* in the center (rotating them when the IT is 90*). The steaks were seasoned with only Course Salt, and Fresh Cracked...