[QUOTE=Vision;2212512]Oh, I'm outright worshiping the guy and hope the Franklin threads continue.
Somehow, "worship" seems inadequate!
I just did a 5lb Sammy's flat (salt & pepper only) at 275 for about 4 1/2 hours until internal was 200. Wrapped in parchment for another 4 hours at 200 and it just about fell apart when I picked up the parchment. Juice was squirting as I carved it against the grain (as if I needed a knife).
How can I have been so completely clueless all these years!