Timmah!

Nice advice

Safe travels!

I was noticing that, too as I watch some of my older posted videos.

https://youtu.be/-hwz1J-fb9I?si=BinLEwpzEVtrDvKp

Ovens are often inaccurate by as much as 60 degrees, so a probe suspended in the oven really helps dial-in & monitor the temperature; I've also noticed that as it cycles on & off, the temp can swing as much as 50°F above & below the setpoint. This doesn't matter so much with something like a pork shoulder, but when baking a cheesecake or something where the temp needs to be consistent, the probe in the oven helps immensely. Another probe inserted in whatever meat, cake etc, really teaches you what a done item looks like & how often its unnecessarily overcooked. It's a reasonably inexpensive piece of equipment, so for $20 you can elevate your food from just ok to excellent. You put all that work into preparing a food, you deserve the best results for you efforts.

Right on. I used a ThermoPro dual probe to calibrate the oven & monitor the internal temperature. Glad you liked the photos. It did turn out nicely & tasted sufficiently good, although it'd been even nicer if part of its journey would've included a smoker. Was just curious how long it takes without a crutch vs cooking the whole time wrapped.

Lots of meat for birria, pulled pork... Always freeze extras for quick protein portions of meals.

9 lb. Boston Butt, foil wrapped & baked at 275°F for 15 hours. 210°F final internal temperature. Fall-apart yum-yummeh.

I'm just glad to see you didn't get electrocuted!

Just put a lawn chair in that shower, lay back & let it rain down. Like the color scheme.

Heynow

Heynow!

I simply baked the shoulder in the oven. I do have a crock pot & a pressure cooker. Also have a couple old-school Poppery 2 air popcorn poppers for roasting coffee in small batches. My 3 favorite & most used tools are ThermoPro dual probe thermometer, a laser thermometer & an Ozeri digital kitchen scale for weighing ingredients. When you have a cut of whole meat, most all bacteria are on the surface, not inside; so as long as you get the surface up to safe temps, there's no particular rush to get the inside done. Why'd you think there was a special gadget needed for slow cooking a piece of meat? BTU's are BTU's regardless of the device...

Heynow

Made coleslaw & mac 'n cheese. Portioned extra into 8oz servings in zip lock bags. Will probably make tacos with some next week.

You're gonna be just fine, bro. As fine as any Idiot can be.

Butter bell. (water submersion)

Pulled apart easily.

Wrapped in foil & placed in 160F oven for a few hours to rest.

Reached 208F internal after 21 hrs. Fat cap nicely browned, meat tender directly underneath.

9 pound bone-in pork shoulder 16 hours into baking at 225F Internal temperature loitering at 173F. Going for pulled pork. Curious to see how long it takes to reach 205F Internal temp. without a crutch or cutting-up.

Western Civilization was one of my absolute favorite courses in college. The YouTube channel 'Fall Of Civilizations' is absolutely amazing, & I can't recommend it highly enough! The fact that channel's content is free is astounding.

Ahh, so all of the above. Would you stay with monovision or set both to distance & use readers if you had a re-do?

Mostly because of halos, glare, starbursts, depth perception?...

There's several types. Single focus, multi focal, Extended Depth of Focus, very new modular that can be flexed by your zonules to change magnification, attempting to mimic your natural lens, light adjustable lenses. Getting one lens set to nearer focus & the other to farther is called mono or mini-monovision. This can be done with either EDOF or single-focus lenses. Lots of choices. If one goes for monovision, the ophthalmologist will likely insist to wear contacts simulating the effect, to assess how one tolerates it. Join and follow reddit cataract surgery as one source of information. I settled on single-focus refractive design lenses...less to go wrong, mitigating problems with artifacts, halos, starbursts, glare, contrast degradation etc. Was strongly considering EDOF IOLs set to mini monovision, but didn't want the chance of aforementioned problems with the focus stretched...didn't want to chance binocular depth perception compromised by 2 different focal points of mini monovision. Didn't want modular, because more moving parts, more can go wrong. So, I went with quality single-focus lenses, both set to distance. Emulating your natural eye lens in design. Need light readers for small print closer than 12 inches; everything farther out is excellent. No glares, halos, starbursts at night, no degraded details, no possible compromise of depth perception. Everything crisp & clear beyond 18 inches to as far as I can see. YMMV. Plenty of research & due diligence to make the best informed decision possible for a permanent change to your vision is highly advisable.