Lit her up around 9am, mixed some handfuls of soaked chips throughout and a few chunks. Had trouble getting the temp below 300 dome, 275 grate. Was shooting for 250, went for 9 hours and stalled around 197. Wanting to get to 205 but tired of waiting, probe went in smooth and home was pulling out easy. I FTC for 2 hours, pulled it out and stuck it in the fridge overnight, probably should've shredded it then but I waited til the morning. Don't know if this was a good decision because it was harder to pull and discarded a bunch of fatty parts.
It was delicious, great bark, could've been smokier but I'm super happy. The SWMBO, and kids loved it.
Up next is some bone chicken thighs with a general tso glaze. I'm thinking 300-350 direct and start glazing after 1st flip