Saw that one of the local butchers was advertising brahman hump, so had to give it a go! The amount of fat in this thing is probably pushing a 60:40 ratio.
The centre looks a bit grey in the pic, but it was still 'blooming' after coming out of the cryovac, it all went evenly red not long after.
Started at about 3.5kgs, probably removed 7-800g in trim.
Coated with Perth Bbq school Ruckus rub, and into the UDS with a mixture of heat beads, heat beads lump and banksia cones.
Set the inkbird fan controller at 240F , and cooked in a similar fashion to brisket.
With the fan controller working incredibly well, I decided to drop temp to 230F to try and prolong the cook. With the amount of fat to render, i figure the longer the better. Took about 8 hours to get to 196F, at which point I did away with the probes and went by feel, til it probed like butter
Served up on tacos with some easy slaw. Great feed!