Smoked for almost 10 hours with Stubb's briquettes and hickory chunks (ran out of chunks and made an emergency run to Dollar General for some chips *thanksBabe), then into the foil pan (covered with HD foil and add apple juice) and into 225 degree oven overnight. It literally just came out. Waiting for it to cool down a little so I can pull it. Experimenting again with my Frankenstein finishing sauce, the foil pan you see in the background was my impromptu solution for 'How can I get this (assumed...verified) awesome au jus relatively fat free without having to refrigerate it overnight': Half-way through a kitchen renovation, we have a table set to the left of the stove that we store stuff on, and one of the items on it is a huge value-pack of styrofoam plates from Wal-Mart. I arranged my extra foil pan on the stack (used a drinking glass for support on one end lol) and arranged the meat pan so that it was down on that corner, punched a hole in the bottom of the corner, and out it came. When I started seeing fat, I set a cottage cheese bowl under the flow and poured the fat down the drain. Added about a cup of the resulting awesomeness to the basic finishing sauce (again, credit to SoFlaQuer)...ah, that's what it was missing! lol Anyway, promised Q-view. It's started to pull itself; you experienced folks may notice that it is, quite literally, falling off the bones.