For clarification, there was no meat in the WSM when it blew over, so all that got wasted was a load of charcoal. Actually, it didn't turn out that bad. After fighting the wind for nine hours, I ran out of fire so I pulled the butts off and probed with the pink Thermapen. Two were already a bit over 200 and felt ready so I pulled out the bones and coolered them. The other 4 ranged from 195 down to 180, so I stuck them in the oven at 295 for an hour and they were all around 205. Threw them in a cooler and took them to church. After an hour's rest, I pulled four of the six and fed everybody on about 3.5. One was a bit overcooked and I had to chop part of it, but the others were fine. We were serving baked potatos and/or slider buns so we weren't using all that much per serving. The reviews were great and lots of people came back in the kitchen to ask how I managed to produce such a wonderful product. Even the other BBQ enthusiasts in the congregation were very complimentary. After I gave away as many to-go boxes as I could, I ended up with about two and a half 9 X 9 pans of meat. I texted some of the people I worked with and told them I was providing lunch today. After it was all over, I felt like I had been in a cudgel fight with a Marine recruit, but I'm starting to recover. Oh, yeah, I called Thermoworks and the gave me a RA number to send back the Thermoturd for repair. For those of us in Texas, I used HEB Carolina sauce and it is really good as far as I'm concerned.