It's not that difficult in a pellet smoker, IMO. Much easier than an offset stick burner or Weber kettle. Been there, done that.
I trim some, rub heavily with Fiesta Steak Seasoning and coarse black pepper, and let sweat an hour or two on the counter. I start at low temp overnight, making sure the hopper is FULL of the pellets that generate the best smoke. Wake up, wrap (paper), flip, and turn up the heat to 275°F until IT target is reached and verified as probe tender. I use my less costly, standard pellets at the higher temp step where smoke has a lesser effect. Then rest, wrapped at least a couple of hours.
