We left this in a 250° smoker with peach wood chips and it got plenty of smoke. I brought it into the oven to finish at 350°, the photo is of it as it came out. I set the oven probe to 190° and it worked like a charm. The oven doesn’t shut down but it does beep like a tot with a new horn on his tricycle.Pulled the bone and chopped the meat before portioning it into plastic containers for freezing.Naturally, we kept some out for immediate use. I like giardiniera on mine, along with a sauce of some sort. The potato salad is a basic egg mustard recipe. I’ll keep making this style until MrsJ mentions that she might just be wore out on it. My chives are coming up from last year’s potting so there are chopped chives in this batch.We left some herbs out to overwinter, wondering if any would survive, the tyme is coming back but the parsley, sage, rosemary, and oregano seem to be gone.