I just wanted to share one more post. My overall experience smoking this meat was weird but an adventure.
I started with a rub and let it sit in the fridge for 2 nights.
Long story short, again, I am not sure of the exact temperature of the smoker but it had to be pushing 300 degrees.
I used Apple wood for the smoke and whether I'm grilling or smokin, I always use Royal Oak hardwood lump charcoal...and when the internal temp of the meat reached 200, I took her out and put her in a roasting pan. Cut down the middle and was excited to see a perfect pink center. Sucker was only in there for 4 hours! 7 pounds.
Juices came rushing out of the meat and then I lathered with some sauce. I put it in the oven at 145, just to keep it warm. It was in for about 1 hour. Unfortunately, it took away the pink, but still tender!
After cutting the meat, I used all the juices left over and poured it into a pot and mixed with flour. I made the most amazing gravy I have ever tasted. Little of the BBQ flavor with that delicious smoke flavor. Smoked Gravy! (for the taters and/or brisket) Definitely doing this again. I love when my guests literally make that "this is the best thing ever" face!