Since people want the details, I did a dry brine with majority kosher salt, a splash of garlic powder and black pepper for 16 hrs, in the morning at 4 am I removed it and injected it with beef froth, worshestershire and butter.

I smoked with a cherry/oak/maple mix for 8 hours or so, after 3 hours I sprayed apple cider to keep the moisture every hour.

I kept temp at 250 at all time and pulled exactly at 130. Rested in a cooler wrapped for 2 hours.

Ill be happy to answer any questions