Great to hear!!! I did a pair of them too.... a bit smaller, in the 4-5lb range each.
Here was my write up... http://smokinitforums.com/index.php?topic=1252.0
I winged it a little. Did a little research and combined it with a little of my own twisted logic.
I agree, they were amazing. I didn't do any fancy prep work. Took them out and washed them 2 hours prior to cooking. Generously sprinkled them with a general salt/pepper/garlic/onion powders mix, coated them with olive oil, sprinkled again, buttered them up (like toast) just before throwing them on the grill and searing them at a high temp for about 8 minutes (2 minutes per side). Then threw them on the smoker, set it at 300 degrees (with auber), and popped a chunk of oak in the smoke box. Internal temp was about 54 degrees when I put them in the smoker. I think they were only in there for 30-45 minutes before they hit 125 internal temps. They rested for 20-30 minutes (foil laid over them) before cutting into them.
They were delicious though. I will want to do those again and I'm sure the family will not object.
