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Packer Virgin (that didn't sound right)

I picked up a 12.62 pound choice packer from Gordon food services, it is real flexible and did a 90° bend test, I plan on trimming it well leaving a quarter inch of fat on the bottom then rubbing it with DP Cow Lick then low and slow it at 225 to 240 indirect until it's yummy. A couple of quick observations the flat is only 1 inch at it's skinniest part and the point is 5/6 inches at its thickest, I plan on putting the point toward the back of my XL and I'm hopeing to make burnt ends. We hope to eat around 5 PM tomorrow after the Michigan State basketball game, any ideas on what time I should put that on the smoker ?
Thanks in advance 
Charlotte, Michigan XL BGE

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