Friday night I trimmed (mutilated) the nasty hard fat. Cut my finger twice. Decided it was trimmed enough!
Seasoned with EVOO and SPOG and tucked it into the fridge for the night.
Saturday night 8pm, put on smoker and topped with diced onion and basil leaves from garden. Cooked at around 250 using mesquite and hickory.
Checked it at midnight and it was about 145 so I decided to give it 1 more hour while the coals/wood died down then wrapped it with a splash of beef broth and finished in the oven at 225.
At 8 am it was at 190 so I let it rest until neighbors came over this afternoon. Mixed the drippings with some more broth and added another diced onion and another basil leaf.
Sliced it and put it in a big pan with the juice on the side, but couldn't believe how moist it still was after sitting wrapped for most of the day.
Best compliment I got was my neighbor from Texas said it was just like he remembers from back home and he's gonna buy the next one! :-)
Maybe next time I'll start a little earlier and finish it in the smoker all night.
Hope the pics turned out okay. Doing this from my phone.
Many many thanks to those who've posted so many ideas about smoking meats. I've learned so much from your expertise and have come so far over the past few years. The best advice I've gotten was to have fun, and there is no right way to make good BBQ.
I hope someday I can pass it on to someone else.