Here is the start. This is for the furnace guy that was here all day and didn't charge me for coming back the second day, we at least have heat and it feels good. It is boneless and was in the freezer. I was saving it for Buckboard bacon, oh well I can get another. Painted with Yoshidas gran garlic, lemon pepper and finished with Ultimate Tailgate rub, thanks again Paul. On the smoker with the drip pan with 3 cups Tones beef stock and some minced onions and gran garlic. I am using hickory and plan on smoking it for about 6 hours or when I go to bed and putting it in the drip pan covered with foil at 185' till tomorrow AM and pulling it. I would have liked to sear it but with the netting I knew it would have burned it up.