Rubbed with EVOO, Salt, Pepper, Paprika
Wrapped and in the fridge for a little over 24 hours.
Went on the smoker at 4:45am. Mixture of Cherry and Hickory, smoker temp about 235. Held there nicely.
12:00pm - Point cut is reading 200 IT. Pulled, wrapped in HD foil and into towel-lined cooler. Flat at 175.
2:00pm - Flat is reading 200 IT. Pulled,wrapped in HD foil and into cooler.
5:00pm - Flat is pulled from cooler and sliced. Point goes into fridge for leftovers.
Thanks for looking!