BC Man smoked a boneless turkey breast yesterday, took it to 180 degrees internal, which I thought was perfect (have this "thing" about wanting my poultry very well done), he thought it might have been just a tad overcooked, but it was wonderful. Very moist inside, crusty outside. He used one of Dizzy Pig's rubs, but he can't remember which one. I have the sampler pack, and since he used one on a prime rid NY day, I will need to determine which was which by process of elimination, so I can reorder the big girl size. Both excellent, I might add. [p]Question about pork butt: I want to have a small party in a couple of weeks, but prefer to cook the butts a day or so ahead of time. Stick them in the oven to reheat the day of. Has anyone done this? Does it remain fresh and yummy when it isn't fresh off the Egg? This, before I attempt an all nighter, so will probably do a couple of smaller ones until I've experimented with doing one all night. [p]Thanks!