My Ego Kind of got in the way as I am a chef and expect good results right away, obviously that is not the case. I checked these forums, the weber forums, to get the ideas on how it should be done. I used a good homemade rub the night before, smoked on 235 degrees with pecan wood until it came to 165 degrees, (here is where my mistake may have been) I used a vinegar based carolina bbq mop similar to one used on ribs wrapped it in foil and smoked until 190 degrees, then put it in my oven (not on) to rest for an hour. When slicing the meat was dry and tough. flavor was good. but a flavorful old boot. good thing I made a good flavorful coca cola bbq sauce to go with it.
Thanks for the tips as I will try again. Tonight, smoked wings to go with home made pizza.
Glad I subscribed to these forums,