Smoked it for about 14 hrs. Wrapped it, stuffed it into an ice chest with newspaper. carved it the3 next mourning but it was a bit dry, so I carved off a few chunks of the charred fat threw it in a saucepan and rendered it down. Drizzled it over the top after slicing. The flavors of the rub and crust turned into an au jus.
Second save, no losses
Pulled pork, injected for the first time, didn't seam to cook as fast, still killed.
The wife brined the chicken breasts, awesome idea for outdoor buffet.
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