I did 2, 4 pounders yesterday.
Seasoned with wooster and montreal 24 hours ahead.
1400 hours-put in 250*F smoker with lots of dried garlic and rosemary leaves and an 8" dry corn cob. Meat temp 37*F, outside temp 55*F, clear, gusty wind from west.
1600 hours-meat temp 120*F, outside temp 50*F, cloudy, gusty west wind. Turned 008 off, opened door. Meat temp rose to 132*F. When it fell to 131*F, put in 500*F oven for 10 minutes, (helped the presentation), took out, sliced, served to inlaws, kids, wife.
1700 hours-Son and father in law loved it, son even ate the fat. (he is skinny anyhow) I thought it was a tad too smokey with a tad too much spice. It was still pretty much rare in the center. I am wondering if my probe is off a bit or I had it in a fat pocket. Overall out of 10 I would give it an 8.
I disagree corn cob makes mild smoke. It seemed stronger than white oak heart.
Happy new year everyone!