Results are in
Well, overall I was pleased. The burnt ends were excellent. The point end of the flat was very good. However I wonder if I trimmed too much fat off the cap on the thin end. It was tough. So much to learn. That's okay - chili this week to use that section.
Lots to learn, already there are several changes that I'd like to make. I really appreciate the help. Thank you all!
WSM 18.5, Broilmaster D3 natural gas (in-ground), Weber OTG (upgraded silver), Stoker ATM, Maverick ET-733 & 732 thermometers and Red Thermapen