Well, I was pleasantly surprised this morning after getting my first taste - came out pretty good. Texture is firm and not at all dry. Flavor is good.

processhead - yes… I used an external grate temperature probe as well as a meat probe. It’s a good quality unit from Thermoworks that I trust. I use a small smoker from Cookshack (SM009-2). The cooking grates are small - only 12" X 12" or so. I had 3 10" long chubbs on the center grate with the temp probe placed in the center of that grate (right in between the chubbs). I don’t see how in an area that small that there could be some spots significantly hotter than others - but who knows.

At any rate, it all turned out well. I was just curious about the small amount of fat out that I saw when I know that the overall high temp in the box never exceeded 180.