Slather with Chipotle Tabasco, Apply Rub, Apply Fresh Ground Black (Tellicherry) Pepper. Smoke using Rosemary springs for wood (stuck through the grate so it's over the flame). The Rosemary burns up quick so I add fresh every 5 minutes. Stop when the internal meat temp is 145f.

You could low and slow it, will take longer. I normally just throw it on the Q because I'm ready to eat after a long day cooking. Yummy!