last night I loaded a butt in the MES at 230°. This morning I laid down a bacon weave. Rubbed the loin real good and put it in with the butt. A couple of hours later I refilled the MES and bumped the temp up to 240°
ready for the smoker.
The butt that it is sharing the smoke with.
See Mules pulled pork thread for more on it.
More to come.