Finally got a chance to try this out in my mes 30 last night. Did ~12lb prime packer from sams. Trimmed it and seasoned with Jeff’s Texas rub. I put it in at 1am. I cut a lot of the fat between the flat/point out and it was a little flimsy holding all the weight at an angle. I just made a slight adjustment with the racks and it fixed the issues of the packer bending/falling too much. For the pourpose of the experiment and since the whole reason behind it is to see if a whole packer will fit this way, I did not trim any of the flat off. I also put fat side down/towards the heating element, usually I go fat up.
I put on at 1:00am @ 250 with mesquite wood chips.
Around 8:30am I started to spritz with apple juice every 30-45min.
At 11:00am it was ~175 so I decided to wrap in butcher paper, and put the rack back to normal since it had shrunk enough to fit. I made sure to put it back in fat side up, so some of the juices would collect on the bottom to help keep moist.
2:30pm Finished probe tender @ 200.
Placed in a cooler to rest a bit then put some towels in and closed the lid.
Rested for 3 hours, sliced up nice.
Final verdict: It was a little dry, but I don’t think some would notice, it was very tender in the flat, surprisingly the point was dryer than the flat, which being down closer to the heat source contributed to that.
Maybe if I do it like this again I’ll wrap it sooner?? Or fat cap “up” who knows, could be many factors, but either way it still tastes great and didn’t stop us from eating it and saving some for later.
Served with dutches beans, Mac n cheese, twice baked potato