My uncle passed away a few weeks ago and the family is having a get together in his honor... drink some beer, eat some food and tell stories... pretty similar to what we did when Uncle Ray was around. Since I took up the meat smoking hobby a few months ago, I decided to make pulled pork, summer sausage and snack sticks for my part of the family's contribution. The sticks and sausage thread is in the Sausage section. my wife picked up a 7.3lb butt the other day. Last night I injected it with apple juice and rubbed it with a rub called Best Odds that has been working out well for me. At 6am, I started heating the MFES30 and pulled the butt out of the fridge. 6:30, I popped it in the smoker and started the smoke with apple wood chips. At about 9:30am, I probed it with my antique Maverick ET-77 and the built in (which is actually close to the Mav which is dead on) and got a reading of 142deg 2:30pm now and past the stall where its slowly climbing and now at 182deg. I'm about to foil it and run it up to 205... let it rest in the cooler, pull it and then vacuum seal it for the drive. Vac sealed and refrigerated should be ok for 5-6 days, right? I'd like to avoid freezing it if I can get away with out it.