I cooked one a few weeks ago. What I did was inject it with beef broth before smoking so it wouldn't dry out. It came out tender and juicy. By the way whats great about the broth is you can inject it multiple times, at anytime in the smoke.
I also only injected it from the top side so it wouldn't leak through the injection sites.
I have a fever, and the only prescription is, more cowbell!:twisted:
Brinkman gas smoker