That is a beautiful piece of meat. You can do no wrong with that! I can't wait to see the results. As you can see, you will get all kinds of advice on temperature, and it will come out great no matter what. There's some great advice in the appreciation thread and please don't feel shy in adding to it!
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ
Promoted by Bigabyte to "Idiot #1"