Ive cooked them a bunch of different ways and never had a bad one. Did one last weekend on my new YS640 and my wife said it was the best yet. Cooked it in a foil 1/2 pan, fat side down on its side for the first hour or so at 250 with pecan and cherry. Took it out and glazed all interior slices with the gold packet supplied. Put it back in the smoker with the cut side down for a total of 3 hours.
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top X 2,The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.