I did it! Smoked one that turned out good ! After 3 or 4 that didn't ! I used the following : 12 lb packer untrimmed I trimmed about 1/2 lb off myself. Rubbed with a paste - 5 mins before It was smoked - molasses , bbq sauce, salt n pepper , garlic powder, chili powder and paprika. Smoked On my MES 40 Smoked fat side down 4 hrs at 240. In mes 40. Added Apple wood chips 3 times. Then Foiled and cooked 8 hrs more 220 fat side up ( in oven). Then separated flat and rested it for 3 hrs. Burnt ends - with the point. Mmmm. Cubed that up and added molasses and sauce. Broiled for 10 mins to crisp em up. And just turned oven off while we went to church. I don't have extra temp thermo yet. And didn't trust the Mes one -it read internal 195 after just 3 hrs smoking at 240. . I just went low and slow with foil - after initial smoke. It turned out great. I really like the molasses on it. It's a little too tender. Pieces won't hold together. Maybe a little overdone but still great. This picture is just before I made burnt ends and rested the flat Bark could have been better and smoke ring could have been better - but the flavor and tenderness are great. Compared to previous ones - tough and flavorless. Hope I can do this again.