Started with a 6.25 lb pork shoulder. Rubbed it the night before. It hit the smoker 7AM Sat morning. Love this smell..... 6 hours later, pulled it @ 150 IT and foiled it. Hmmmmmm what to do now??? Oh I got it...ABT's!!!!!! This was my first attempt. Used whipped cream cheese mixed with cumin and garlic salt, pepper jack cheese and wrapped with thick bacon, then sprinkled with alittle rub. I saw that the ABT's were lonley too, so I threw some asparagus, sprayed with oil, seasoned with garlic salt them wrapped. 2 1/2 hours later......I think I would push it alittle more next time but I kicked up the heat to 260ish and waited 20 min or so to try and crisp the bacon. Note to self, leave more time for this. I love this part. Pull at 205 IT and sat in a cooler for an hour or so waiting on the aspar and ABT's. AND THE MONEY SHOT!!!!!!!!!!!! It was soooo good!!!!