Covered this in another post, but thought I'd condense. Did a ~ 10 lb packer (pre-trim weight) today on my XL. In short, I smoked at 300 deg grate temp for 3-1/2 hours, then foiled for another hour to reach 203 internal temp. FTC for three hours then served. Absolutely a great cook! Used Hickory chunks for smoke, for rub used the same sugar/paprika/salt/pepper rub I use for pork. I will repeat this one - it's going in my recipe file.
XLBGE, Homebrew and Guitars