I injected these with beef broth, garlic and onion powder and cayenne sauce right in the cryovac bag and let them sit overnight. The next day wet rubbed them and let them sit another night in the cooler. Got them smoking on the UDS with hickory chunks until 160* and then panned them until 190* with more beef broth. I sliced these this time but they are on the verge of falling apart, I 'm pretty happy with the smoke ring and moisture content. I also got to break in my new Maverick ET-7 I thought I wasn't gonna get till next week. WooHoo. I also put some corn on the grill, I coated with melted butter, hickory smoked kosher salt and brown sugar with some course ground black pepper. Enjoy.