It's injected with a rich beef broth and rubbed with Oakridge Black Ops. It went into the Assassin at 225 for an overnight smoke with a large load of hickory chunks for smoke. 8 hours into the cook I checked for color, wrapped it with a little more beef broth in the wrap, and increased the heat to 250. It cooked 3 more hours and I held it in the Cambro wrapped in a towel for 4 hours.
Turned out pretty decent and it tastes great! I had slices yesterday, and I'm making sammiches tonight. Life is good!
