Been working hard on my recipes for up coming comps. Always easy at home with no time restraints on ya. Started with an 11lb packer trimed down to about 8. Used a two stage rub rested in fridge for about 4 hours. Smoked at 240 till IT of 165. Wrapped with some Parkay squeeze butter and doctored up juices. pulled off pit at IT 195. Let rest in towels and cooler for 2 hrs.