My 1st attempt was, at best, edible....Didn't know about "The stall", and as everyone has pointed out, it freaked me out! Threw it in the oven at about 350, and basically ruined it. This time, I followed all the rules. Got up (grudgingly) at 3 am, took an almost 10 lb. butt and turned it into something magical. Did the oil instead of the mustard, gave it a liberal coating of my own blend of rub, along with some K Pauls pork seasoning. Cooked it at 225 in my MES 30" for almost 12 hours to the minute, whereby my thermometer announced with a much-anticipated beeping that it had reached the Pork Nirvana level of 195. I used mostly apple shredded wood for the 1st 2 hours, then some hickory chunks for another 2 hours, which worked great. Let it rest for about an hour, then used my Bear Paws to pull- took about 1 minute! It was/is incredible! So full right now I think I'm going to hurl, but it's worth it. Thanks for all the great info on here, I feel redeemed!!!