Skin out and tied together with butcher's twine.

Egg steady at 200 grid w/ alder chips (Thanks, Guru).

Four hours later. Temp was at 140 or so after 2 1/2 hours, so I didn't sweat it after that.

It was delicious--very moist and flaky. I was concerned about drying out at four hours, but I think
it could have gone another hour or two without any problem. Next time I will try to match the sizes
of the pieces better. Maybe a couple of large filets and not the entire half. Two halves tied
together would work great for a crowd, though.

Thanks for all the ideas here. I'll definitely do this one again.