New meat purveyor in town that does his own wet and dry aging. Temp and humidity controlled room with a wall of Himalayan salt.
So, I couldn't help myself and ordered a Wagyu PR from him! Some told me I was crazy to put it in a smoker. I told them they had no idea what they were talking about!
Rub is on now, and T-minus 14 hours until the smoke, and I can't wait!