YA, I've got to read up on that thread this evening.
I've been doing the VFD cooking for a few years now. About 10 of us get together and kick it all off around 8PM the night before. We do shifts and have it all sliced/chopped and ready to serve by 5PM the next day. If nothing else, I guess I could stick with the low and slow for that cook until I get this refined.