Decided to do an overnight low & slow in the Alto Sham for a big 15 pounder. Starting it at the crack of dawn when I hit the kitchen just doesn't allow enough time for it to come out the way I would like before service. When I arrived at 5:30 & stuck it with the probe the IT was 210. Turned off the warmer to just hold it till I could pull it. The whole thing pulled like a dream come true & I stuck it back in to hold till I did the finishing sauce. Defatted the gallon of pork juice & added some apple cider vinegar, brown sugar, ketchup, whoosy sauce and whole grain mustard. Set it up in a hotel pan, added the sauce and filmed then foiled to hold for service at lunch. Sorry, no before pic...neglected to bring in the camera. Turned out great with not much left over...staff had PP sammies & I got a thumbs up...Yea!!