Full packer & burnt ends

[SillyRabbit]

So far so good. 11lb full packer. Followed a video by meat church and prepped it for burnt ends. Smokeboost for 8hrs, then 225. Wrapped in paper at 165, finshed after 16hrs and 203 deg.
Rested 3hrs, diced point for burnt ends and resting the rest while it finishes.

 

[SillyRabbit]

Happy with the results.

 

[JpsBBQ]

World class right there ^^^^^^

 

[bbqking]

Good Lord, that looks stupendous! Excellent smoke ring. Well done.

 

[abmet]

Looks amazing.