out of the cure, washed, and rubbed with Pastrami rub
decided to smoke it in the drum. smoking temp of 225°, 1 small chunk of pecan and 2 small chunks of apple for smoke. Left it in the pan for the first half of the smoke so as not to get too hard of a crust or burn the bottom.
about half way through I removed the pan and finished smoking.
Pulled at 175° internal and let it rest
I know Pam thought she was helping when she started slicing it, but she didn't slice against the grain. She said with the crust she couldn't tell which way it was running.
I told her that was what the little notch cut on the one end was for. Oh well it still tasted good and I'll finish slicing it right. At least she tried. 
Did you inject it or just let it take its time?
Hasn't seemed to stop her yet. 
