Well I picked up this 9.8# point yesterday. Got it for $35. I've read tons on here and have a game plan, but im second guessing myself. I was planning on keeping the rub simple. CBP, onion and garlic powder. Pit temp of 225-250*. Keeping in mind the 40-140 in 4hr rule. Foil at the stall, and pull around 201 or probe tender. But the wife threw a curve ball, she suggested pastrami. So now I'm thinking of cutting this in half and doing both. Is there a correct way to cut this, or just have at it. Suggestions please.