Smoked at 225 for 14 hours, before bumping to 275 for the last two hours, for a 16hr cook.
Cooked on a Kamado Joe, using royal oak lump and hickory wood chunks.
Rub was just a simple season salt and black pepper mix.
No wrap, but I did use a water pan to battle how dry it is in CO. Pulled are 203, wrapped in foil with tallow, and rested for 2.5 hours.
Final results: Not a bad first try! Point was amazing. Tender and flavorful. Turned out better than expected. Buddy of mine said not to pull it until it jiggles like jello. Saved me from pulling too early.
The lean was a bit dry. Should have wrapped that half at 165. Turned out okay, but the leftovers were chopped up and frozen to add to other meals. My trim wasn’t the best. Need to invest in a good boning knife.
Sorry for the bad finish product pic. Didn’t get around to getting a photo until we reheated it for lunch today.