Well, Chuckie wanted to stay in the spa the full 96 hours... Pulled him out tonight, but didn't have time to do much beyond trying a sample - still working open to close... Put a small piece in the grill pan to sample. Chilled the rest and put in the fridge for later this week.
Some observations:
1) When I pulled it out of the bag, I thought I had over seasoned it. But, tasting it I realized I hadn't in fact it could have used more salt & pepper. Next time I might just use salt & pepper.
2) The meat was very tender, easy to cut with a butter knife. But the fat did not render quite as much as I had hoped. Although I trimmed the outside well, next time I think I will be aggressive on the connective chunks.
All in all - good. Some potatoes, gravy and roasted vegetables and will be a nice meal.
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