Our friend Thad lov­ing­ly cared for this pork as it smoked for six­teen hours (pic­tured here at hour twelve.) This includ­ed mon­i­tor­ing it and adding water to the wood chips overnight. He used three ther­mome­ters each of which had a cor­re­spond­ing transpon­der. He kept both transpon­ders next to his head on his air mat­tress while he slept, wak­ing up repeat­ed­ly through­out the night to tend to the meat.

How did it taste? Let me give you an idea: there were twen­ty pounds of meat and only twelve guys at the cab­in. We start­ed eat­ing Sat­ur­day night and it was all but gone Sun­day morning.

I did men­tion that it was a great week­end, right?