I've made this many time before, and it's one of my fav's for sure. This recipe comes from NOLA Cuisine. The only thing I did different was to jack up the heat with a dried pepper blend a friend gave me. Two butts, cubed. The good stuff.. I smoked these in my WSM, that was a first for me. I used these neat hangers for the WSM that I bought off Amazon. I created a small snake burn in the WSM and used my IQ120 to control the temps. 150 for the first three hours with some Pecan chunks. Then 170* until I reached 153 IT. Ice bath, bloomed and refrigerated for a day. This is the final product. I tossed one on the grill and heated it up. Man, this was great! I like the NOLA recipe the best of them all. You can certainly tweek to the ingredients to your liking as well. Thanks for looking!