Well here goes. I'm following Jeff Phillips' recipe to a T. I'll post pics when done.
Here's the before pic of the 5 pounder.
Does anyone have any last minute tips? I've been reading up all week and have decided to cook fat side up, unscored. Using the MES set to 200. I'm don't think I'm going to wrap, because I've got all day to get this thing to 195 degrees.