Did anyone have liquid to baste after 45 min? I added one cup of water evaporated after 45 min. Also, did you cut one inch slits in the fat

I made slits only in the meat, not the fat cap. Like you, I needed to add a cup or two of water several times during its three-hour cook with the first rub, which also helped deglaze the pan for cleaning later on (after gorging on the sweet, aromatic meat!).