Marinated for 2 days and just put in the smoker (cut at 3/8 to 1/2 thick). I made a 7.5 lb batch yesterday but I had my temperature a little too high to start with. It turned out ok but I will call it "learning the new smoker".
I cheated on this batch because I wanted to use up an original Hi Mountain season pack I had from before.
Starting off at 150 for two hours