When I do briskest, I'll carve alot of the blubber off... Leave as close to a 1/4" layer on the meat... I'll season a couple days ahead... I found Harley's dry rub quite good... Bag it, and into the fridge... Flip it ove when your in there...
Grill day, I use my Weber kettle with charcoal... I put a cast iron fry pan down on the grate where where coals will go, fill it with water, then the coals all along it... The fry pan takes up half the grate, so it's to one side... I can keep my temp between 200-250... I throw on 2 big hand full of wood chips, put the meat on, apply the lid and shut the ports... Meat will absorb smoke at about 100-120. So I'll pull the lid off from time to time to help the chips reignite, but also to keep the meat cool... I'll go through that process for at least an hour... Sometimes up to 3 hours... It can get a bit smokey for some with 3 hours....
Monitor the meat with a thermapen... You slowly get to 200 degrees...
I'll pull it off then get the grill as hot as I can, put the meat back on to sear it, giving it a nice bark... I have other variations but this is honed and produces some great offerings.... Sneezles61