My intention was to smoke another 7-bone and take it to 200 for pulling, but this was much cheaper for the large group I need to cook for.
My question is should I treat this roast the same or is it better suited to be cooked like a prime rib, take it to 130-135 and slice it?
I would much rather pull it. I would EVO it and rib it like a brisket or chuckie. Thanks for your input!!