Trimmed and rubbed. (I was going to do just salt and pepper, but did a lil more. Got some brown sugar, onion powder, garlic powder & a little chili powder in there along with kosher salt.
Kettle set up: (note: no water in the pan this time)
Smokin' away! (fat side down) (probe temp at grill is at 240... top thermometer says 300. Irritating!)
It's been a little over an hour. After reading more and more through this vast pit of BBQ knowledge on this wonderful forum, I've opted to forgo the mop... <crosses fingers!>