Rubbed with EVOO, Salt, Pepper, Paprika Wrapped and in the fridge for a little over 24 hours. Went on the smoker at 4:45am. Mixture of Cherry and Hickory, smoker temp about 235. Held there nicely. 12:00pm - Point cut is reading 200 IT. Pulled, wrapped in HD foil and into towel-lined cooler. Flat at 175. 2:00pm - Flat is reading 200 IT. Pulled,wrapped in HD foil and into cooler. 5:00pm - Flat is pulled from cooler and sliced. Point goes into fridge for leftovers. Thanks for looking!