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Message: <blockquote data-quote="Whisky" data-source="post: 274141" data-attributes="member: 661">Saturday was the day. Day 45. In the end I lost about 36% weight to evaporation and trimming. Not as much as I was expecting. I ended up with 10 steaks, cut 1.5" thick.I cooked one of the end pieces for supper. I purposely left more of the darker brown stuff on the exterior side as some claim that is where all the flavor is. That was a mistake as it made for a tougher steak and beef jerky like texture on the one side. I was very disappointed in tenderness. Also, dry aged beef must cook a lot quicker. My process was to smoke at 225 until an IT of 100 and sear off on a hot grill until 120. I wanted a rare steak. Well it cooked twice as quick on the smoker and I caught it around 110, but that didnt give me much room to get a good sear. I pulled at 120 and lightly tented in foil, and carryover cooking overcooked the steak for my preference. Another thing with dry aged beef is you dont get the juices on the plate because of the evaporation. The flavor was ok, not as distinct as I was hoping for, but the beef fat was the best Ive ever had. Definitely improved flavor there.In the end I cant say if I would do it again yet. That will depend on the results of the next cook. It better wow me.[ATTACH]41407[/ATTACH][ATTACH]41408[/ATTACH][ATTACH]41409[/ATTACH][ATTACH]41410[/ATTACH][ATTACH]41411[/ATTACH][ATTACH]41412[/ATTACH]</blockquote>