Just put my 11lb packer in the 18" WSM for dinner with friends tomorrow. Rubbed with a 50/50 mix of turbinado sugar and Tatonka Dust. Smoking with hickory between 240F-265F until toothpick tender without wrapping. Wish me luck! Qvew The beef The rub Trimmed the bottom up nice and lean, left ~1/4" fat cap on top Rub-a-dub-dub Smokeshow Stay tuned!