3.5lb Corned point cut from last week's sale, rubbed with cracked pepper and cracked coriander. Plus a little Kosher salt, which, besides the 18 hour soak, was too much.
Smoked at 300˚ over Kingsford and cherry chunks.
Moist and very tender.
Best part is it was done in just a hair over 4 hours. Pulled it at 192˚. No foiling either.