Bearcarver was kind enough to instruct me on the art of BBB in a different thread. Thanks to his wisdom I now have some of the best tasting pork I have ever had. I followed his instructions and butterflied a pork butt and rubbed it with 1 Tbs QT and 1 Tbs brown sugar per pound. I also seasoned it with pepper, garlic and onion powder. I then vacuum packed the two pieces and put into the fridge for 9 days. After 9 days I rinsed them off and let sit in cold water for about 1/2 hour. I turned my MES on and warmed it to 140 deg. I put both halves in for an hour to dry them off. I then fired up my AMNS with hickory and let it smoke for another hour at 140 deg. I then bumped the temp up to 160 and smoked for about 6 more hours. When my AMNS ran dry I filled it with apple dust. After about 7 hours total the meat was up to about 125 deg. I then raised the MES to 180 deg and let it go another 2 hours until the BBB was to 160 deg. Bear mentioned that he was going to try it that way so he could eat it without a second cooking. So I thought I would give it a try. After a total of 9 hours I was at 160 deg and this is what it looked like. I got out my slicer and cut up one half of it. I will vacuum pack the other side whole and freeze it for later. This tasted OUT OF THIS WORLD!!!! WOW! It is sweet, smokey and very tasty! I smoked some cheese that will be ready in about a week and I think it will go great with this! Thank you Bear! Once again you came through with some great advice!!!!