Marinaded in Soy Sauce and Jim Baldridge rub.. Vacume sealed in a poor mans sealer "the sink"' for a day,
De-Boned it and stuffed it with hamburger, onions and pickles..
Smoked at 225, for 7 hrs to 160 internal,
at 6 hrs opened up and mopped with sticky fingers sweet BBQ sauce.
Rest for a hr and sliced thin, served...
Man good stuff...
The only thing I might change is I would pull it 150 next time..