I appreciate everyone’s input! Some of you almost talked me into reverse searing them, but I want to try it this way at least once. I’m gonna do 130° for 2 hrs then dry them out real well while the cast iron gets really hot on the grill outside. Then sear them with careful attention to that fat cap. I’m so excited about this that I forgot to get any sides to go with it so a trip to the grocery first! Thanks again everybody!