Well, I decided at the last minute that I wanted another run at a packer. I wasnt satisfied with my last one as it came out a little dry but had decent flavor. I ran to Restaurant Depot after running errands and pick up the thickest flat and point they had and had the most "flexible" feel to the meat. I found a 16lb and 13lb that i liked, i figured bigger = more time so i chose the 13. I got it home and began to trim but didn't trim a as much fat as I usually do. I removed all the gray meat a few sections of hard fat and that was it. I maybe removed 1.5lbs from its original 13lbs, so i was happy. I rubbed it liberally with Dizzy pig - Cow Lick. It doesn't have a whole lot of sugar but pack the peppery flavor the i love. I rubbed the fat cap with kosher salt and pepper although it probably didnt need any rub at all.
I set the smoker up with hickory and a few peach chunks with Rockwood lump. My temp was 250 to begin with but it fluctuated between 250-300 for parts of the cook. Well, ill let the picks do the rest of the talking as this was the Best Packer i have made to date - I am at satisfied with the finished product.
I did the burnt ends in a cast iron skillet on the egg and they were a KNOCK-OUT!!! Everyone loved them. This is probably the most fun I had since i bought my egg this time a year ago.