This turned out good. Loved the bark, flavor and tenderness. I completely covered the flat in apple juice for 24 hours then seasoned up good with black pepper and kosher salt. Smoked with a little hickory for 8 hours @ 250 degrees. Wrapped in butcher paper when the internal reached 165. Took off when internal reached 200. Rested 2 hours. Sliced up nice and everybody liked it.