14lb Superior Angus Beef Choice Packer. Started it about 9:30 last night, kept it aprox 250* with some variances along the way, but pretty close.
Just salt and pepper for rub, used hickory for smoke with Fogo lump.
The point and most of the flat was probing like butter when I pulled it at 6:00 tonight, a few areas of the flat could have gone a bit longer.
Most of the flat got cut off and foodsavered and in the freezer. I'm thinking brisket chili is it's destination.
Served flat/point combo slices. Point was meat candy.
for the tips going into this, helped heaps. Next time I'll give myself a bit more time or run at 275* for one this big.