I injected Saturday afternoon and used 50/50 beef stock and water. A few glubs of Worcestershire too. Rubbed with Bovine Bold and little coarse pepper, and on the Fatboy at 10:00PM. It cooked more quickly than usual and I pulled it at 6:00AM at 195, a little farther along than I like, and I didn't foil. I rested it in the Cambro for 2 hours (foiled) before cutting. It was very moist, tender and had an excellent flavor. I will be using this for Harrisburg for sure.
The pics I took were terrible, so I guess it didn't happen.