Picked up a 7# flat from the butcher yesterday. Smoked at 240 for roughly 12 hours in an MES with the cold smoker box. I ended up not wrapping it. I pulled it at 203. The rub was pepper, salt, onion powder, and garlic powder. I used mesquite for 4 hours. I probably should have kept it going longer but I was afraid of throwing too much smoke at it. Turned out pretty decent. Just a tad on the dry side but not too bad. I think I'll go a little bit less on the rub next time. I got some pieces that had way too much rub for my taste.