1. Season with salt and pepper.
2. Cook slow and low in a smoker at 250° F until it reaches 200° - 205° F, approximately 6-8 hours.
3. When it reaches 165° F, wrap in foil to finish cooking to 200° - 205° F.
4. Allow it to rest 20 - 30 minutes before slicing.
5. Always slice against the grain.