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That's a **** fine looking hunk of cow right there.

Or go lazy if you don't want to mess with cheesecloth.

Looks very South Carolina style with the vinegar and pepper. I wil try this!

This is another reason to sous vide. https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast

Mine's just the simple Anova Precision Cooker. It's lasted 5 years or so. I got it before they sold out to Electrolux.

I use the sous vide multiple times a week. It's great for getting steaks to about 115 and holding them there as long as I need, then dropping on a hot grill for a quick sear. I use it a lot for chicken breast too. Straight from the freezer into the bath for 2-3 hours at 155, then dice up and...

I'm sure it's fantastic. You should try it.

It was my first time using it so I went on the lighter side. It probably could've used a little more, but it wasn't noticeably light. That pic was when I checked on it after an hour or so. The bark was as good as any other.

My daughter gave me this rub/sauce combo for Christmas and I finally got to give it a try. My go to for pork is Plowboy's Yardbird with a nice layer of brown sugar on top. The Honey Rub Dat Butt rub is a lot like Yardbird, but it had more pepper in it and honey in it, making the brown sugar...