I cook this specialty a few times a year and have tried a few different recipes. In personal opinion this one stands out from other recipes I have tried. I of course leave the fat on, if there are people who do not like the fat, they can cut it off after it cooks, but it does add to the flavor. This produces a very moist meat, I also take it out at 110-115. I must say bravo.

Reviewed On: Jan. 20, 2009