Marinated in worsy, garlic and onion powder. Rubbed it down a few hours before smoke with Cowboy Rub. Smoked with mesquite at 220. Brought the flat up to 167, which only took 3 hrs. This kind of surprised me, but I stuck to the rules. Foiled and brought up to 202, pulled it and tossed it the cooler to rest fot 6 hours. Turned out pretty tasty considering it was my first, I feel it didn't really pick up alot of the smoke. Any input?