Originally Posted by cirk
Get a point no flat, smoke till you got a great bark wrap in butcher paper and smoke till probe goes through like butter.
Points are very hard to find around here. Buy a packer, not just a flat or a piece of a flat. I prefer 12-15 lbs. You can always vac-u-suck the leftovers or use them in chili or tacos or a bunch of other things.
Originally Posted by gtr
Long story short - rub it with coarse salt & pepper, and cook it till it's probe tender. Let it rest at least an hour, slice against the grain, and enjoy.
It's hard to beat this advice :) I would just add to cook it at 250 - 275 pit temp.
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