I agree. I've been researching this and my head was spinning last night.
Your correct, you can read dozens of methods that work well.
I'm in the "KISS" camp..lol.
I trim the fat cap to about 1/4" thick. I do score the fat cap down to the meat.
My rub. Salt, corse black pepper, granulated onion and garlic powder.
Most use equal amounts, but I use less salt. I do rub the night before.
Temp set at 225*. When it hits the "stall", I foil tightly with a 1/2c of apple juice. You can use whatever you want, such as, water, beef broth, Dr Pepper, ect. Stall usually hits around 160*, but that varies.
At this point you can stick it in the oven if you like(225*), because your obviously not getting anymore smoke flavor while foiled.
Not sure what you have, whole packer, or just a flat?
With a packer, I probe both the point and flat when foiled. When the point hits 195*, I start to check for tenderness. Usually, the point will be probe tender before the flat because it has more fat in it. But not always.
If point is tender, I separate and put the flat back on(foil optional), and keep cooking the flat until tender.
Point I chunk it up, add some BBQ sauce and back on the pit for burnt ends. Flat gets sliced when done.
Good luck..
