Thanks for the info! Seeing all the positive reviews on this recipe I'm going to do one this weekend. I'm doing the recipe as stated with a few minor variations:
1) I left the meat in the cryo and sliced an opening at the top to rinse/wash with vinegar and water and then drained out.
2) doubled up the marinade (to provide more coverage)and poured it into the cyro and then resealed it with the foodsaver, it's sitting in fridge now, going for 24 hrs.
Smokin; at what temp would you pull it to after the Finishing Sauce Rub and put it in the cooler? assuming you do the 1hr @150 final step.
I'll let you know how it turns out Sat since I'm caught in between meatless Friday! I'm sure it should make a great Sat. lunch