Looks great! I've always had good success with full packers. I've got a couple of smaller flats that I haven't had a lot of luck with, but I cooked a pork butt this weekend that may change the way I do the smaller flats. For the pork butt, I smoked until it hit the stall. I woke up in the morning and it was at about 182 degrees. A couple hours later, it was at 172. So, I pulled it, double wrapped it in foil and tossed it in the oven at 195 degrees. Let it sit in the oven for about 3 hours. It was by far the juiciest butt I've ever done. I'm going to try this method with the smaller flats, and see if I get better results.
The last smaller flat I did, I lost about 20-25 degrees in the stall, and I think all of the juices just cooked out when it was busting through the stall.
