How was?
Actually came out great. Soft like butter. I wasn't sure it would be. It came mostly trimmed. There was a lot of fat but not a thick cap. Was only about 3.5 lbs.
I'm still learning how the slow n sear runs on my kettle. Cooked it at 225. It got to 150 on about 5 hours and stalled so I wrapped. Still didn't really. Rise much and was getting. Lose to shabbos so I pushed temp to bait 300 and meat temp went up. I let temp start to drop in cooler and took off at 203 (about 8.5 hours total) then faux cambroed2for another hour or so.
Have pics on other phone, will. Post tomorrow.thanks for your input!