I smoked one for the first time last year. I used something someone on the forums told me to do last year and it turned out really good and now I can’t remember exactly all the details of what I did. Someone help me out. 1. Dry brine salt, pepper, brown sugar under skin 24 hours prior. 2. Put in foil pan Rub with butter and Coat with similar rub 3. Smoke in pan at 225 for 1 hour per LB or till 165 IT. 4. Periodically baste with butter. 5. Cover and let sit for 45 min before serving. Am I missing anything?