I didn’t think to snap a pic until after my wife and I picked off most of the bark. This came out great.
Rubbed with mustard and bull shit seasoning from the big cock ranch. Smoked at 250 with kingsford blue and hickory chunks until about 155. Then wrapped in foil with butter and cranked the heat to 275 until probe tender.
That looks amazing.
My most recent cook was wagyu chuck roost, cooked like a brisket. A little bit different texture than a brisket, but is still very good. And it takes less time to cook.