This one I hung from the top rack of my WSM. I was running it at 275 - 300 deg for 6 hours. There is a rub of salt, white pepper and brown sugar. Smoked over apple wood. This one was cooked on my Lang at 325 deg for 5 hours with a rub of brown sugar and maple powder with white pepper. It was also cured in Kosher salt and brown sugar for 2 hours prior to smoking. I smoked it over hickory splits. I had about 15 people over to sample and taste the two. The bottom one cooked on the Lang had the best flavor, but the one I hung in the WSM had the best texture. Both had a nice crispy skin and if just serving to my family and friends I couldn't go wrong with either on. But to a judge that is taking one bite, I don't know. I may have to do another test run.