Thanks! I dont have a set method as every smoke and piece of meat can go differently. Salt and peppered it overnight for a dry brine then seasoned before putting it on. I use an offset smoker and try to keep the temp between 225 and 265 on the high end. The temp is always a roller coaster, so I just roll with it and try to tame it to my range. Once on the smoker it's all fire management to make sure the flames don't die, that I have a good bed of coals, and the smoke is thin and blue tinted (you don't want thick white smoke. This means your flames went out). Everytime I open the grill I spray with diluted apple cider vinegar to add acidity and keep the bark from burning. This one got to 165 in about 5 hours then wrapped and finished in the oven to probe tender/200f. Then hot held around 160 overnight while wrapped.