I decided to put my 1 week of CS to use and invite some friends for dinner. Left 2 'texas rib' pork roasts in the refer overnight all rubbed down. Put'm in at 8 this morining @ 200 and went to church. 160 on one and 165 on the other when we got home at noon. After having read all the posts on 140 max for loins and such I figured I was toast. Pulled and foiled them. Finally I couldn't stand it and figured I would try one to see if we neded to go to Micky D's.
Moist, tender, a bit pink at the center. Mild smoke even with 3.8 of hickory for 7 lbs of meat. Back in @ 140 to await the guests. Why am I not toast?
I did lay fatback strips on the roasts, but even here in the south, fatback ain't that magical.
And to show you how how important Q has been in history, consider the last words of Julius Caesar...