Start by trimming the fat (I left about a quarter inch on the flat side).

Use a bit of oil and spread it on the meat to make it hold the seasoning.

Season the meat.

Smoke in a P10 at 220ºF (104.4ºC), use hickory biscuits for the amazing smoke flavour.

Smoke overnight and check it in the morning once the smoker hits a stable 160ºF (71.1ºC).

Then go ahead and wrap it.

Let it sit and then double wrap, spritz it, and foil.

Put it back on the smoker until it reaches 203ºF (95ºC) degrees, remove then let it rest for 1 hour before serving.

Recipe By: Miguel's Cooking With Fire