All in all, it turned out pretty good, better than I could have hoped for for my first attempt. It cooked from 8:30 to 5:45, not including resting time. There was a panic around lunchtime, when I wasn’t completely convinced the grill was getting hot enough in smoke mode (showing only 135 degrees on an oven thermometer), so I turned it up to medium for a while, until the grill built up some heat, then turned it back to smoke. At about 3pm, I wrapped the meat in foil, with some sauce and some pre-cooked onions, to keep it moist, and then put it back into the grill on medium until it hit the right temperature.
For the unitiated, the pink you can see around the outside of the meat is the smoke ring, where the smoke has penetrated the meat. Not bad at all, if I might say so.
The only minor gotcha is that my rub (which was store bought) is somewhat hot to taste. Not awfully so, but hotter than I would normally wish. Still, one learns, which is what this session was all about.