Smoke time was hours, pulled at 140 degrees, then reverse sear on the grill (heated to 600 degrees) until temp hit 155.
Added some non salted butter, covered and then let rest for 10 minutes and then sliced. I thought the smoke was just right, the meat was super juicy. I sliced the meat and and it was very tender. The only negative was that the there was a lot of fat and my wife was not a fan.
Overall I thought this was a really good smoke.
Best Greg