I threw in a 14&1/2 lb packer at 7:00pm last night. Rubbed w/ Jeff's rub and mopped w/ Texas-Hunter's Mop recipe. Smoked @ 225* til it hit 150*,wrapped and returned to smoker. At 180* unwrapped & put it back in. Took it out when it reached 205*. Ya, I know I need a new camera!! Separated the point from the flat. Pulled the flat - wow, was that juicey By far the best tasting beef I've ever had! Throwing the point back in the smoker for some burnt ends (the best part IMHO)!!! I'll post the rest of the pix when it finishes. Just wanted to thank everyone here for all the wisdom shared with us newbies. Couldn't have made anything even remotely close to what I just sampled (out of my smoker) on my own! And thanks to TH for that awesome mop recipe! Off to look for a finishing sauce - more pix to come.