- Jan 2, 2020
- 240
- 255
My first attempt I separated the point from the flat half way through the cook and turned the point into burnt ends. This go around I dug out one I've had in the freezer for a bit that came with the last half a cow we got. Lots of fat that needed trimmed, but a good looking piece of meat. I decided to keep all sections together on this cook as well as not wrap it to try and get some bark. After some heavy trimming I liberally rubbed some Bovine Bold all over, wrapped it up and put it in the fridge overnight. Around 9:00 the next morning I fired up the Traeger and put it on. I did nothing throughout the cook, just let it roll and hope for the best! My point reached temp quicker than the flat, but I let the whole merrianne roll until the flat was probe tender. Rested for 1.5hrs then sliced. Delicious, plenty juicy, passed the bend test, great flavor. Point was a little dry, but the rest was exquisite. Will make for good sandwiches and quesadillas this week. Paired with a side salad and a leftover Dungenesse crab cake from the night before.
