[tabascobobcat]

I have 2 pork shoulders, a 10 lb brisket and 2 slabs of spare ribs wrapped in foil with a splash of apple juice and in the oven now. All meat is at 190 degrees and holding. Started at 8:30 am with indirect pecan wood smoke until 1:00. Then just charcoal heat until 7:00 pm. Difference here is that I will take them out of the oven soon and put it all in a cooler for the night. Last time the meat was at 172 in the morning. Continues to cook for a bit, then reabsorbs all the juices. Will do the baby backs and wings tomorrow. Eatin' time is 4:30.