It is coming back. Have not heard anything about the platform or power. From what I heard it will be more along the lines of the original Land Cruiser and not a luxury vehicle.
Lots of seasoning options. I did one on Christmas Eve with kosher salt, 16 mesh black pepper, and Meat Church Holy Cow. About 1/3 of each. First it was rubbed with caramelized garlic olive oil. I smoke tenderloins at 250* until they reach an internal temp of 120*. Then I reserve sear in a cast iron pan or over a hot grill. You may be able to ramp up the temp on the Pit Boss for this. While it is resting after the reverse sear, you can put some finishing butter from HEB on it or make your own.
Did one on Christmas Eve. Smoked at 250 until it reached 125* and then seared on Weber Kettle over a mixture of lump charcoal and pecan chunks. I rubbed mine with roasted garlic olive oil and then seasoned equally with kosher salt, 16 mesh black pepper, and Meat Church Holy Cow. Turned out great.
On the Kamado, I use a mixture of lump charcoal and wood chunks soaked in water for at least 24 hours. Soaking the wood chunks for 24 hours is the only way l have been able to get the flavor of wood smoke with the Kamado.
I go to the one in Greenway on occasion because it is close to my office. They tend to give you the bare minimum. I get that meat (and everything) is expensive right now, but being chintzy isn't the way to keep people coming back.
When the turkey breast reaches 140* internal temp put it in a pan of clarified butter (I used ghee) and cook in that until it reaches 155*. Then wrap in foil with top down to rest. Pour some of the clarified butter in the foil
Smoked a brisket and a couple of turkey boobies. Did the Chud method for the turkey boobies, but also slathered with Duke’s mayo before applying the rub. Everything turned out great.
I've made a couple of batches lately. Interested in why you cured for two weeks. Did you use curing salt or go nitrate free? What kind of wood did you smoke it with?