No luck needed. Just put the meat in the smoke and let the heat do its work.
If the bark starts getting too dark on you, wrap or pan it up. If not, let it ride.
Cook till the thing probes like warm butter then take it off the heat.
Let it vent for 20mins then wrap or pan it up and let it rest for a couple hours.
Slice and enjoy. Dip the flat slices into the dripping in the pan/foil.
You create your own luck in backyard bbq ;)
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