Cost Breakdown

Critical Success Points

• • Dry‑brining with coarse kosher salt for 12‑48 hours
• • Cooking low and slow to 118 °F internal temperature
• • High‑heat reverse sear for a crisp crust

Safety Warnings

• • Use a meat thermometer to avoid under‑ or over‑cooking.
• • Handle hot trays with oven mitts; the tray will be extremely hot after the 500 °F sear.
• • Wash hands and surfaces after handling raw meat to prevent cross‑contamination.