Re:as a proponent of limited trimming

[Anonymous]

This is good info, thanks RRP. Would be great if you could incl. pix…..hint hint. 😉

Hope this question doesn’t rob your thread, but have you ever tried slow roasting or smoke’n a roast after it has been dry aged? I’d like to try smoke’n about a 3# portion of a strip or rib that is age’n now. Just curious what all you have tried.

Thanks for the info, it really helps us noob’s.