I did one a couple years ago on my kettle for New Years. It was OK. Actually I was disappointed because it was a little dry. I did not brine which probably would make a difference. When I do one again, I would do the same cut of meat just not crowned....so just like a straight standing rib roast. I think that the cuts that are necessary to make the crown lead to loosing juice during the cook. Might be different on the WSM and with brine. I'll be curious so please post results.