Took a 17 pound packer and whittled it down to 11 pounds. Lot's of fat on this one. Left a 1/4 inch cap on the flat pieces. Slathered all the pieces with horseradish mustard, and rubbed with our beef and shoulder rub. Let rest overnight, and into the smoker this morning with Hickory and Peach wood. Got to love the smell out there already. I know it has to be torturing my neighbors to wake up to this.