Cooked on a WSM 22 using green egg lump charcoal. 3 fist sized chunks of hickory and fist sized chunk of cherry. Placed chunks of wood in first then placed the charcoal on top of it. (Watched a recent video from harry soo where he recommended this).
Texas style: sea salt, course black pepper, and mustard as a binder.
Finally produced a good smoke ring. Not sure I’d the wood chunks on bottom made the difference or not. Tastes amazing and is nicely tender.
