i'll tell you what, guys, that was GOOOD stuff - either i am getting pretty dang good at this or it was a lot easier than i thought!
we had it sitting in foil and keeping hot wrapped in towels in a cooler for about 45 minutes - when i opened it, it pretty much fell apart, just like it's supposed to:
i tried to lift it out but it wasn't going to go without coming apart, so i just slid it into a pan with the juices from the foil:
this picturre doesn't really do the smoke ring justice - the ring was good and deep, the fat and connective tissue melted away with just a little goo left, plus the fat cap, which went to the happy happy dogs:
after a brief learning curve, we used two forks and our hands to shred/pull the meat, mixing in the barky meat with the stuff from deep in the middle. here's the final product:
some of it went on sandwiches, some of it went into pita pockets, and some was just eaten on the plate. we had some barbecuse sauce for my wife and youngest son, but the other two and i used rivet's carolina sauce and WOW it was good with this - the perfect compliment for this meat!
we served the ABTs with the supper and they were perfectly done - not a bit spicy with a good smoke tang and the savory cream cheese mixture. couldn't have asked for anything better. the bacon strips shrank onto the jalapenos that they were wrapped around, forming a good seal for the cream cheese inside.
i can't think of any negatives for this barbecue, with the exception of the overdone egg fatty. other than that, this went very, very well!