Hi everyone.
I'm long-time lurker, but seldom post. I'm trying to remedy that.
I smoked this sucker on a 22" Gen 2 Performer with a SnS. It's small one, ~ 3.5lbs, w/out the bones.
Dry-brined the day before with kosher salt and rubbed 'er down with a paste of rosemary, thyme, garlic powder and pepper. I used KBB and no wood, cooked it at 250 degrees til it hit 125 then cranked up the heat, seared it and pulled it at 130. It took 2 hours.