So my decisions.....
Left it overnight with salt, pepper, garlic and onion granules.
The plan to smoke it, use half tonight for burnt ends and half into a chilli tomorrow as it naturally was in 2 parts from the butcher.
I've smoked it flat over a hickory chunk, foiled at 65c.
Cooked untill 90 as half id like tender as pos and rested to use in chilli..
I' kept the juice from the smoke in a foil pan and added with the meat when foiled the meat to carry on cooking.
Half is still foiled, toweled, in a cooler resting. The other half I've cubed sauced with Steve's recipe, minus some sugar tweaks. Back on the smoker at 137 currently. Put abit of hickory on aswell as it's uncovered!
I'd had a hard time with temps after foiling.... a 1mm adjustment on vents had temps swinging. Not helped by direct sun im sure.
An enjoyable and interesting session so far, at least that's for sure!