Here's a picture of the goods at 154, we are officially stalled out. My plan is to take it to 165 and foil it. Then put it back on until 205. I would like to shred about two thirds of it and slice the rest for sammiches. The foil back is going to contain peach whiskey, worsch sauce, and beef broth. Thursday evening I injected it with worsch, dales, soy sauce, beef broth and granulated garlic. The rub is Montreal, garlic powder, and sea salt. I put a smoke mixture of apple and hickory on for the first 2hrs. Updated pics to come.