Siting in my refrigerator. The question is how should this be done? I was going to use some big bad beef rub from amazing ribs, after dry brining overnight. Then cook till 150 and wrap it, probably with some barbecue sauce and apple juice and then take to 190? Would a lower temp give me a rarer meat? I prefer rare, yet do not want to screw up the tenderizing process. Tips, points, suggestions? Probably hickory for wood, a little over 4 oz?