Grabbed a nice 12lb packer yesterday morning and wasted no time by getting her into the WSM that night for an overnighter. For the rub; 2 Tbs Tatonka Dust 2 Tbs Turbinado Sugar 1 Tbs CBP Trimmed it up as I normally do (fat cap down to ~1/4", all fat on the other side) , except this time, I partially separated the point from the flat. This made it way easier to separate later. Smoked at 240*F-250*F with hickory, fat cap down, unwrapped the entire smoke, tested for tenderness at 198*F and was very tender. The flat was a bit overcooked I think if I had checked for tenderness around 195*F, I could have avoided that. No big deal, still turned out excellent, noted for next time. Didn't peek once the entire smoke! I like my burnt ends to be fall apart tender and melt in your mouth, so I like to cook until the flat is done, remove from smoker, separate, wrap the flat in butcher's paper and keep in the cooler while I cube up point and place back in the smoke for another hour. Tossed burnt ends in Cattle Boyz Chipotle Maple Bacon BBQ Sauce and some of Jeff's Rub before placing back in the smoker on a perferated foil tray. These seem to turn out better and better each time!! Served up with a salad and a dish of corn with Miss Duke's chopped candied jalapenos. For desert was Miss Duke's Homemade Peach Cobbler!