This is how i do mine, I make sure not to trim too much fat, have a pan of water sitting in the corner of the smoker to keep meat moist, Keep it simple salt, pepper, and whatever seasoning you like, smoke 2-3 hrs then i turn it up to about 250-275 and just let it go until it hits 194 IT and i wrap it then put it in the cooler and let it rest for at least an hour. Good Luck and hope this helps, FYI everyone has a different method and you'll just have to try what works best for you.