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7 lb flat in the smoker. Got tired of trying to find a packer cut. Trying a basic Texas rub. Kosher salt, pepper, onion and garlic powder, parsley, oregano, chili powder and sugar. In at 6:30/250* - will start checking IT at 9:30.
Definitely a nice piece with a good bend. Perhaps I'm not seeing something? It is "smooth" fat side up and does not have the point "flap". To your point, could it still have a part of the point attached?