did a whole packer for a party on July 3. It was 12-13#. I did not trim it at all, injected with beef broth, worcestershire sauce, red wine vinegar, spices . Rubbed it with paprika,garlic, onion powder, pepper, a few others, not any salt or sugar though.
threw it in the Traeger for about 14 hrs at 225, and let it rest for almost 4 hrs. what surprised me the most was how hot it was 4 hrs later taking it out of the cooler!! almost burned my hands!!
I separated the point and the flat, & I got all of it to slice. @ 12 hrs in my temps were running between 184- 190, with a few in the 200's (checked different parts, I had to go, my wife took it off, she didn't check the temps) Couple of pics via iphone, and it seems the Traeger is always in a smoke cycle when I take the pics!! Sorry!!
with some rub on
at about 12 hrs in.
served with some horseradish sauce
forget to say, I thought it was really good (if I must say so myself), it was all gone within a half hour!! Thank god I had some before I served!!