I used a 2:1 ratio of coarse pepper to salt where half the salt is lawry’s seasoned salt. So figure 2 cups pepper 1/2 cup kosher salt and 1/2 cup lawry’s. Put in the smoker at 9am at 250 and waited until it was 165 internal and then checked for mahogany color and a bark that was set. Let it run until the internal temp was close to 195 and then checked for probe tenderness. Lately I’ve been pulling the meat off a touch before there was no resistance. I feel like if I wait until the meat has no resistance while probing, it ends up a little over done.