It was slathered in mustard and sprinkled with salt, pepper and chilli flakes, in the fridge overnight.
Here it is as it goes in at 8am. It's on a roasting tin over a mixture of beer, stock and herbs.
I cooked it using a grate full of charcoal to get up to temp then oak chunks and beech and birch logs for the rest of the cook.
Here it is after 5 hours. You can see how the smoke has coloured the exterior. I had just mopped it with a sauce based on beer, cider vinegar, cumin, stock, my own chilli powder, pepper, onion and fresh poblanos.
I foiled it when it reached 150F and removed the foil when it got to 180F. After 12 hours it reached 186F and was pulled off the smoker, rested for 45 minutes and sliced.
Here's a shot showing the point meat.
And here's a shot with flat to the left and point to the right.