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I did a flat a month ago but I thought I would try the full packer after all the help I've read on the forum here. I got a choice cut CAB packer about 13 lbs. Trimmed to about 11 lbs. Added yellow mustard, rub and covered for 24 hours. Put on at 250 grate temp, hickory smoke, indirect with water in the drip pan. 14 hours till 200° and thermopen easily slides in. Pulled, removed the point and foiled the flat in a cooler. I cubed the point, splash of apple cider vinegar and apple juice with a little more rub and back on in a CI skillet for another hour.
Big Lake, Minnesota
2X Large BGE, Stokers, Adjustable Rig