Going only on what I have read here, I gave it a shot today....and am VERY happy with the results. Made up a whiskey-based marinade with various spices and brushed it on. Then I covered with Montreal. Threw it in the fridge for 36 hours. Broke in my new cheapo-MES 30 knock off and my AMZN pellet smoker. Worked like a charm.5-6 lbs, took 4 hours to get to 130 internal. Pulled it at 134. Carved and served about 20 minutes later. And some bacon/cream cheese wrapped asparagus to boot.