It's been 6 months since I last did one and decided Easter Sunday was a good occasion for firing up the smoker. Done it many different ways, super low/slow overnight, high heat, etc, etc, etc. I usually use a fan controller because I'm wired like an anal engineer. Today I said fuck it, and just let the smoker fluctuate naturally, relaxed and hardly gave it a thought after the prep work was done Came out great, definitely top 3 all time (I dunno, maybe 20+ full packers under the belt). A little homemade sauce on the side and the best potato salad in the western hemisphere, damn it was good.
15# packer, local butcher saw me recoil a bit when he told me that was his smallest, so he kindly lopped off the very tapered end of the flat to bring it down to 11#. I probably trimmed another 1/2 # from it at home. Finished it in 7hrs.