This one started out at 12 lbs. After trimming it weighed 8.5 lbs. I prepped this one like Franklin BBQ with the Salt and Pepper rub. Run the pit @ 275°. Wrapped with butcher paper after the stall. I'm not experienced with touching the meat to see if it is done so I ran this one up to 200° before pulling from the pit. It had great flavor but a little dryer than I like. Either way, here it is. What do you guys think?