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Not a big cook but it'll mostly be me eating them. Also didn't want to screw up too much meat if I mess it up royally. :-)
Pulled the membrane (much easier than I thought it would be) rubbed them with a mixture of Bone Sucking Sauce and BGE Savory Pecan to add some sweetness.
Raised with a drip pan, lots of hickory chips on the lump. Stabilized at 286. I drained the water from the hickory chips in to the drip pan. Figured it couldn't hurt.