Wife picked up a 12.25 lb behemoth, invited everyone she knew then told me I was cooking Prime Rib and Crab Legs. Covered with EVOO, S&P and a dash of Montreal, cooked at 225-240* for 3.5 hrs with pecan, pulled at 120* IT, rested about 40 mins, came up to about 132* while I fiddled with ginormous crab legs. I had planned a reverse sear but temp was good and crust was good so I skipped it. Everyone said it was my best one yet. My camera crew was less than perfect but here is what I have for pr0n. I really have to explain to the wife the importance of good pics to document the cook.