I bought a 14.5 lb packer for a smoking/grilling throw down at my church. I figure it will be about 13 lb after trimming. I think I'm going to try to do a butcher paper wrap. Has anyone tried it in a Mes? I'm figuring on about 18 hrs to cook will it hurt to sit in the cooler for 3+ hrs if it's done early. Don't know if I will do a simple salt and pepper rub or use a red rub, any thoughts. I think I'm going to have to separate the point from the flat to get it to fit in my Mes 30.
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