Well after a long rest FTC using Omaha Steak cooler, worked really well, steaming hot coming out of the foil. The bark was very soft and the pork pulled the best I have ever done, I poured the juice that was in the foil in with the meat. Lots of flavor and a good amount of smokiness.
Here is a finished plated photo with the sandwich, some roasted potatoes, green beans, corn, and a cucumber/tomato salad.
I will definitely be doing TURBO butts in the future as I was able to start it in the morning, FTC, and still have piping hot for dinner.
If you do a search for ABT (Atomic Buffalo Turds) you will get lots of ideas. Some people make boats by slicing the pepper in half and some leave them whole. The great thing is that I have never made them wrong.
1. I prefer indirect myself 300 - 350 in or out of a rack.
2. See the above.
3. It sounds like you are going to add the bacon to the filling, if this is the case then personally I would cook the bacon first. In making ABTs I wrap the bacon around the pepper and use toothpicks to secure it to the pepper, then lay the peppers out on the grid. This allows the bacon to get crispy.
Remember that when you roast the peppers the longer you go the milder the pepper will become. Hopes this helps a bit.