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They're a staple here in SoCal and regularly on sale. I cooked one last Thursday and probably cook at least one a month. I like to cook them direct at about 225 to 250. My trick is remove all silver skin and fat from the top and give it a rub. Let it sit overnight if you can. Leave the fat cap on and cook it with the fat cap down which protects it from the direct heat. If the fat burns who cares since your going to cut it off and not eat it. It's really a pretty tough cut of meat IMO so that's why I would suggest the low and slow. I'd pull it at around 130 to 135.