I started one with applying the rub on Wednesday! It was a 19lb corona beef. Cut about 4 lbs off the cap still leaving about 1/8- 1/4 of fat still on it on.
15 hours on the drum at a consistent 225° Chilled it overnight and steamed it up to 203° for dinner tonight! These drums are freaking awesome to be able to run that straight for so long so we can make food to turn out this good!