yep best bark you ever had! Slow roast is a extremly different flavor profile and although very good, in my opinion extremly hot is the way to go...This one was removed about 115*...
I have entered anything goes and strictly beef comps and both had 70 plus teams and was 5th in both..
Great bark this way and though I prefer med through out, the well down outside was simply amazing...For catering I take a 20 pound prime rib and get the back woods up to 550...put roast in, leave at for 1 hour, remove the charcoal basket (no more heat)and let roast cook till 120, remove and tent start slicing in 30 minutes...and NO ONE ever claimed the outside was overdone..as the crunchy bark was in HIGH demand, even when blackened..
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..