Always a bit nervous trying something new. With the help of y'all, I seem to have knack at this smoking thing. Seasoned with SPOG + paprika Smoked to 140° IT with hickory, as I have kids who don't do med-rare. Then seared just for a bit for char. Plated with collard greens and baked or sweet potatoes for personal preference. Lessons learned: 1) I can back off on salt a bit. Very good but I reduce sodium every chance I get. 2) every smoke I do, the family enjoys red meat even more. 3) I'm pretty damn good at this 4) couldn't do half of this without the forum posts from all of you. 5) WSM kicks ass Thanks to all and happy smoking!