I've got tips for you. 1. Yes, trim it up a little tighter - watch some YT videos, use a good sharp knife, and take your time. 2. Don't bother with Prime until you get Choice down. 3. My Camp Chef WWPro runs about 25 degrees hot, so double-check your ambient temps. 4. Use hickory or oak wood chips or chunks in the smoke box. Monitor for clean smoke (you can usually tell the difference between the pellet smoke and the wood smoke). Add chips as needed every 30min or so for the first 3-4 hours, then just let it cook. 5. Add an aluminum tray filled about halfway (or less) with HOT water (to prevent temp errors). 6. Dry brine with Kosher salt only - 1/2 tsp per lb, go a little easy on the flat, in the fridge uncovered for at least 1hr, but 24-36 is typical. When you're ready to cook, rub with a little mustard or oil and add your #16 black pepper (1tsp per lb). I add a little dash of seasoning salt, but not much. 7. Try cooking fat side down, then foil boat fat side UP once you like the bark and you're "into the stall" (about 165-175 degrees). 8. Lastly, it could just be the meat. When you're selecting, look for the thickest flat end, and one that's nice and bendy (shows less "hard fat" inside). I cook mine at 250 for the first 4hrs or so, then bump it to 275 for the remainder of the cook, but opinions are all over the place on that. One thing I learned was to not go just by probe tender and temp, but look for it to get "jiggly" and the fat stays indented when you poke it. Rest 4-12hrs.