No pics, but the walkthrough should give you the idea.
Trimmed, wiped with French's mustard and covered in a dry rub
Smoked in hickory for 3 hours @225f
Wrapped in foil with butter, brown sugar and honey for 2 more hours
Last hour and a half back on the smoker - sauced for the last half hour (bourbon & brown sugar sauce)
Offcuts from the trimming (basically a couple of fillet steaks) were cooked unfoiled but got the sauce - dogs loved them