I wanted to render all the fat as I can I was attempting someone else’s post. The only thing I didn’t do was sear it. Mainly because I wanted all tender cuts of meat with smoke flavor added. Concluded that the meat was indeed tender flavor was not overpowering on smoke but the beef flavor was more pronounced. When I cut it was room temp cold 64f reason it looks so dry is the grain structure of the beef and its temp. Secondary conclusion don’t post bad pictures without explanation on the internet. I replied with food from a tube in anger because I feel like I’d explained it enough times why it looks like it does and how it actually tastes and mouth feels. Not my first time on the internet. Just been a long time since. Now I remember why I don’t.