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Message: <blockquote data-quote="cosmo1" data-source="post: 1391943" data-attributes="member: 13442">Honestly, I've only done one so far, and only because my BIL had two in his freezer and wanted to see them gone.The scariest part was trimming the thing.  I started with about 18 pounds of certified Angus, and ended up with about 12 after taking the nasty fat off.Blew right through the stall, and foiled at 170.Hit 205 at about 6 hours, wrapped and stashed in the cooler, chopped up the point and put back in with a bunch of sauce, and served about 8 to 9 hours in.The flat was tender and flavorful and juicy.  The burnt ends blew everyone away.Probably beginner's luck, but I can't wait to do another.</blockquote>