Doin a small one today (4.5 lbs) and thought Id update throughout the day in case anyone is bored and wants to watch. Just put it on and I'll grab the next pic in about 4 hrs when I get the other temp probe in the meat. WSM is right at 225* after tossin it on and Im smokin with a 50/50 mix of mesquite and cherry wood.
Thin layer of mustard on it and the rub is:
2 t Dry mustard
2 t Paprika
2 t Salt
1 T Pepper
1 t each Garlic and onion powder
Forgot to remove the fat cap but made a note of it for next time..always somethin.