1st time with this cut.
"Unbelievably delicious! Patted fresh ground pepper & Bacon-flavored Himalayan salt on for Bark. Smoked @ around 240F for 7 hours with Red Oak Fire & added fresh-cut Sage, Rosemary & Thyme for additional smoke generation. Removed @ 175F internal, wrapped in Saran Wrap & brown paper bag then placed in cooler for 1. 5 hour to rest. Needed oven mitts to handle while pulling middle bone & slicing. Company and myself enjoyed exceptional flavor & juicy tenderness. This was a Memorial Day Weekend Winner which will be repeated!"

