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All my cooks had been fairly short before this attempt. I had a 5.5# CAB choice flat from Edwards. The rub was 2 parts coarse black pepper, 2 parts kosher salt, and 1 part granulated garlic. I used Ozark Oak mixed with four good sized hickory chunks on an LBGE. Platesetter was legs up and had a drip pan with some apple juice.
Time and grate/meat temps were
8:15 255 61 (start)
9:15 264 133
10:15 259 156
11:15 270 163
12:15 268 171
1:15 262 172
2:15 257 178
3:15 261 194
4:30 270 203
pulled to FTC at 4:30 and sliced at 5:45
It came out alright, and pretty moist, but seemed a bit salty. However, it disappeared quickly. I'll have to hunt down some Byron's for the next one. I also think I'd pull it a few degrees sooner next time.
I also got a chance to use my new FoodSaver v3820. It worked very well.