Yep, count me in. Looks great.

At the end of the day, a great looking picture does not mean it was what the cook enjoyed.  Often times it is, but I won't claim it to be the majority.  I would like to hear from the cook what he did in prep, cooking, resting, etc. and ultimately his opinion on what he thought about his cook good and bad.  We may then be able to help him make something better the next go round if possible.

I did a 12 lb one yesterday but was pressed for time so I separated the flat and the point. Put it them on around 11 am, foiled them around 3 pm and pulled them off around 4:45 DB probe was at 199.   I will say that anymore the point seems to have the better flavor than the flat. The flat was finger pull apart.
Firm believer in wrapping and separating the flat and point.