So I got a 2.5 pounder and decided to actually follow a recipe for this smoke. Dry brined with SPG for 24 hours. Rubbed with a salt-free beef rub and let her sit for about 45 mins. On the smoker at 250 degrees. Took off at 165 and panned it with a sliced onion, a dozen whole gloves of garlic. and a couple cups of beef broth. Covered and back on the smoker until int temp was 202. Rested on counter for an hour and half or so. Shredded, smashing garlic coves in the process. Pulled very little fat out. Came out great. Only gripe is that the membrane/tissue in the middle really didn't break down. Had a hard time with that. But hey, if that's my biggest problem, I can live with it. I need to remember to take a picture of my plated dinners.
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