So I am going DaveOmak style and smoking a whole packer at 210* all night. Since I have been competing a lot more I feel like I am addicted to practicing and perfecting recipes. Plus I love my Memphis Pellet Cooker and any excuse to fire it up I am going to do it. If anyone has a spare $3k laying around buy one you wont regret it.
This was a 14LB whole packer. For competitions I usually do a heavy trim job to get what I want. I remove the fat completely on the bottom on the point side. This allows bark on both sides of burnt ends. I trim off all fat and silver skin on top side of the flat. On the point I trim it so it is a 1.5" thick flat piece. I trim the flat back to stop where I would get my slices from. this exposes a lot of the point so I can get plenty of burnt ends. for the blind box.
I tried a new rub on this. Usually I use a mix of John Henrys brisket rub and montreal steak. I added a new commercial rub called 4rivers. it has large granules of spices. I mixed it with a little of my other two and wow was the flavor awesome.
The gash in the center was me trying to trim while shewing away the dog that was interested in what I was preparing. More pics to follow tomorrow. Going on the pit at 8PM