Covered in worcestershire, then SPOG, overnight in the fridge, then on the UDS at 11am today at 220°, smoke for 2 hours, then foil wrap for last hour, rest for 2 hours in cooler wrapped in a towel, then slice'n'eat!
Ill post pics when I wrap it up!
Also going to put a brine free whole chicken in there with it, chicken salad for lunch tomorrow!