Cooked a full packer after trimming down the fat cap to about 1/4". I use a Chargriller w/sfb. Smoked it with coal & mesquite chunks. When it was done I seperated the point from the flat & diced up the point, soaked them with sauce & threw them back in till the sauce carmelized. Then sliced up the flat.
There you go andy we like ALL the wonderful details to your smoke not just the finished product Qview. We like the time, temp, how are, and the how to, if the sky was green when you smoked this. We are just crazy about this stuff.