I've got a buddy that does them H&F on his stick burner. He sears it over a raging open flame for 10 minutes or so, turning it often. Then he puts it in a foil pan with 8 or 10 sliced lemons, honey, vinegar, beer, seasonings and I can't remember what else. Seals it tight with foil and keeps it at a brisk boil by listening to whats going on, if memory serves me. He could do a full packer in around 4 hours. They were always perfectly tender and moist. It's been years since I've seen him do one because we moved. I need to call him.
