Ok, so some of you probably caught my thread about temperature issues in a different section, but I got those sorted out, and pulled off my first pulled pork on the MES. It turned out moderately fantastic. I used Jeff's Rub, and SoFlaQuer's finishing sauce, and it was excellent. Thanks to all who provided the pseudo-live-meat-tech-support that helped me save this pig and make it drool worthy. The only negative about this is that I hit an abdolute wall at 190 after 12 hours, and double foiled it and put it in the oven at 350 for another hour and fifteen minutes. That got it up to 198 and it coasted up to 202 while resting. Without further delay, here comes the Q-view.