I liked that I only had to smoke for 6 hours and it was ready the same day.

The result was fantastic. I would call it a cross between a brisket and a tri-tip as far as taste and texture. Once it hit 165 I put it on a rack in a pan and covered it. I used the drippings to make gravy for mashed potatoes. Turned out really, really good and will make again. Great Sunday meal.