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I finally pulled off a big cooked. 8# butt, mustard and Oakridge pork rub the night before. Turbo @350 indirect with drip pan with apple cider vinegar. Foiled at 165, then FTC around 200 at about the 5 1/2 hour mark. FTC for 2 hours in a preheated cooler. Perfection.
Oh, made ABTs the night before too. Mixed cream cheese, sharp cheddar and cooked Chorizo. The stickiness of cream cheese held things together nicely while making. Bacon wrapped.
Once the butt was foiled I threw on a small pork tenderloin and 2 lb piece of chuck roast I in the freezer. This was going into @Ddubya's Jawja Brunswick stew. I used hot NC vinegar BBQ sauce and Sweet Baby Ray's, otherwise I followed his recipe pretty closely. It was truly amazing. Thanks @Ddubya.