I used Emeril's Original Essence as a rub and also Emeril's Rib rub,and I also injected it with Cajun Injector Honey Praline. Then I let it sit for about a hour. Then I put it in a food saver bag and vacuum shut and let it sit over night in the frig. I put it in my MES 30in.
at temp 220' smoked it with pecan chips for about 2.5 hours and took it out when it reached 160' with a taylor digital probe. I also put cranberry juice and water in my drip pan.