[billybek]

Thanks!
First time that I have had this cut but I have some very good success with back, side and beef ribs as well as various beef roasts and pork shoulder.
Was thinking on using butcher twine to tie the two points together to try to get more mass to allow a longer slow cook. I am not above opening the egg up to mop during the cook but would rather do a no peek cook with the meat probe in during the cook.
Will be doing this indirect using the diffuser.