Started off yesterday by rubbing down with mustard then coating with a dry rub let set over night till this morning.
This is when i had it out resting to room temp while i got the smoker ready and warmed up.
Almost done and smelling great.
Cooked it to IT145 let rest covered for 15 min or so. I sliced it to 1/4" slices served with homemade mac-n-chess and rolls. The family loved it had just enough spice to taste but not enough to leave you burning.