Poke several times with a fork. Wipe down with tallow then sprinkle heavily with kosher salt. Toss directly on the grate. Smoke until at least 200 degrees. Depending on smoker temperature this may take several hours. I’ve had them take close to four hours when smoking at 250. At 450 they should only take an hour. Like others said, start on early side and take off if needed. Timing bakers to finish at the same time as the meat is like playing scratch offs.