No BBQ board here...but smoking is cooking, so I guess I post here...

We had an event, and 1poorlady wanted me to smoke and pull a pork roast. At about 12 lbs, that is a 12-14 hr process. We don't have a pellet smoker, so temp control is up to me. As the event was late-lunch, that means I had to stay up all night baby-sitting the thing. 1poorlady felt really bad about that once we she realized, but we were already committed.

Used a rub from Raichlen's book, and 1poorlady adapted a few sauces she found there into one sauce. And I used my new MEATER temp probe, which turned out to be really slick.

As is typical, after about 9 hours the smoker temp became difficult to control without choking-off so much air that there wasn't any smoke from the wood. I was also tired, and didn't think smoke would add much more at that point, so I stopped the smoker, wrapped the roast in banana leaves, and put it in the oven. VERY controlled temperature. That was about the time of the smoker's pause (which took about two or three hours). Once past the pause, it continued as expected. The temp probe was really handy, and at 204F internal I removed it from the oven. Bone came out easily, pulled easily. Success!!

Though I did grab some sleep after 1poorlady woke up...she monitored it for about 4 hours. I woke up when it was about 30 minutes from target temperature.