PB 101 Worked just as you said "Okie", here is how it went for me
I started with 3 PB about 3#.6 oz each, on sat afternoon, i sprinkeled/rubed
them all sides and then injected them with 8ozs of Tony Chachere's
"Roasted Garlic & Herb" Marinade, put them inlarg Pyrex and foiled it ,put it in the fridg for 13 hrs.
Next day i took them out and and rolled them in the marined in the bowel
In My CS 105 with 8oz hickory and 2oz maple, for 12 hours, I did keep a log as you sugested as follows, 2 Probes they were 2degs off from each other.
Start 2:35 pm Meat internal temp 45-44-44, cooker set @ 190deg / 12hrs
7:30 temps @ 150-152-150 , at this time I Vinerger Moped them, lost 100 degs in oven doing this.
8:30 Temps CS 200, 152-152-150
10:45 CS 200, Meat temp stuck 148-148-148, so i bumped the temp to 225.
00:35am CS 230 Meat @ 167-170-174
01:30am CS 204 Meat @ 174-182-182
03:00am CS 251 Meat @ 184-190-192
Pulled it at this time done cooking "Good Tasting" I Thought I was in Hogg heaven, wraped in foil for 40 min, then pulled it, took my wifa sample @ 3:45
had to wake her but she said emememgood .
I served this for a dinner 3/4 of meat had BBQ sauce 1/4 plain for Thanksgiving where each famly Group brought a diff dish, it was for a 28 member gathering, and it was enjoyed by all.
Christmas is next