Don;t get me wrong....it was great - moist and tender. My only disappointment was the lack of smoke flavor. I brined it in a solution of 1 cup turbinado sugar, 1/2 cup kosher salt, dash of lemon pepper and a bay leaf. Boiled the brine and let it cool. Brined overnight. Olive oil then covered with my favorite rub. Cooked at 325 dome with plenty of hickory. It was good - but I'd sure love to know how to get it more 'smokey.'