Well here goes nothing. Will be smoking this big boy Sunday for the packer game with friends. First beef cut smoked besides a couple briskets. This is a trial run for christmas next week. I am too cheap to spring for prime rib at $10 per pound so from all my research here I think I can make this taste good. Plan is to rub tomorrow morning with a rub TBD. Will keep cool until Sunday morning and put on either the weber kettle or uds at 225-250. Looking to pull with an IT of 135 and rest before slicing. Will try slicing thin for sandwiches and also thick for dinner type cuts. Figure it will give me ideas for my christmas meal. If anybody has any ideas I am all ears. Will also be smoking up a slab of ribs I have had a craving for. Keep tuned for more q view.