Cooking this up this evening for a group of friends, going to be a bit of surf and turf.
I am thinking to cook it on the WSM at about 235. It is 6.6 pounds and I plan a simple rub salt pepper garlic powder. I am guessing about 4 hours to get to 125. My question is--do I use the water pan or not. I really want a nice crispy exterior and a little concerned I will not get that with the water pan. Any thoughts or other ideas?