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Thanksgiving morning either!
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I bought my 12 pound packer at Walmart last week and rubbed it down with Salt Lick Friday night. I woke up at 4:30 this morning to get the fire started (prepped the egg last night) and of course things aren't going exactly as planned-just enjoying the journey. I am using wood chunks (hickory) instead of the chips I had recently been using. Not for any good reason other than they were what I happened to have. I lit the fire with one firestarter in the middle of the lump. This usually works well for me for a low and slow but today it is maybe not enough or the chunks cooled off the fire too much but I have had a hard time getting the temp up to the 200 mark. I was at about 110 and figured I was on the way so I placed my plate setter legs up with aluminum balls and the water pan on that and then the grate and I anticipated the temp to drop again at that point but it has been taking long or I have been too impatient. It will happen I know (I will actually probably over shoot).
Here is a pic of the meat: