Low and slow. Keep track of your temp. I smoke mine at 150-170° until the stall or when the internal temp equals the smoker temp then I wrap it in foil or pink butcher paper and raise the temp to 225-250° until the internal temp is 203°. (magic number). Pull it, wrap it in towels and put it in a old cooler for at least 2 hours. I have even done overnight. (It will smell up the cooler so don't use your best one) a 16 pounder will take 10+ hours I bet.
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