Quote:
Originally Posted by DJ's left nut
Never had the juevos to do anything less than 72.
It's just such a lousy piece of meat that I'm gonna use every hour I can to slowly thunk it into submission.
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I read an article where ATK or ChefSteps did 24, 48, and 72 hr. The 72 had no appreciable improvement over 48. 24 is more like ribeye, 48 more like prime rib.