Thank you! Really appreciate it.

😂 it was hard, but luckily I had dinner plans people were counting on it for

A couple dried bits at the end of the flat, but overall pretty moist! I’d like to play more next time for more, though.

I didn’t follow a specific recipe, just did a lot of research on reddit, YouTube etc for cook times and tips.

I did a pretty equal-parts rub of kosher salt, black pepper, and granulated garlic and a dry brine overnight. Spritzed with a mix of Dr. Pepper, brown sugar bourbon, and apple cider a few times during the cook, and used pecan for smoke.

Smoked at 250 until about 170 internal temp, and then wrapped with some of the tallow I’d rendered from trimmings and finished to about 201.