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Unread 08-07-2011, 01:21 PM   #11
DaveMW
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Join Date: 07-31-10
Location: Edgewood, Kentucky via Livngston, Montana
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Ironically enough I have an 11 pound packer cooking right now too. I am currently at an IT of 178. Soon I'll start probing until it slides in like butter and start seperation of point & flat. I'll cooler the flat and will put the burnt ends back in the smoker for a 6:30 PM dinner time. Good luck, let us know how she turns out. Wish my camera hadn't gone belly up or I'd post some pron.
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In a perfect world every lab would have a home and every home would have a lab.

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Weber Kettle 22.5" Restored "J" - Black
Weber Smoky Joe "F"- Black
Weber Genesis - Black (CL Score - brand new)
Weber Go-Anywhere - Black
UDS which surprisingly is not black
Great Outdoors Smoky Mountain Smoker
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