Made my first ABT's tonight-
Cut peppers in half and stuffed with mixture of neese's hot sausage and cream cheese, then topped with shredded cheddar and wrapped in bacon. Cooked indirect 300F for almost 2 1/2 hours. Bacon still wasn't as crispy as I wanted but this was one of the first dishes my wife couldn't say enough about. This one is a keeper.
So since I had the indirect setup- I dropped the temp to 225F and put on my first Boston butt. I covered in mustard and Byron's butt rub and put on cap down. No injection and no braising liquid... Put on at 10pm and shoulder was 7.5 lbs- shooting for lunch tomorrow.
Temp is steady at 317 for the last hour...
Will post some pics tomorrow once I figure out how.