I picked up 2 butts at a local butcher shop, plus a pack of fresh ground mild sausage and a bit of red rind hoop cheese. Sausage and cheese for the fattie, but it seems like most just use ground pork, not sausage? Is that right? I'm using it anyway. Put it on at 5:50 this morning. About what temps are we looking at for these things? 165*? Maybe 3 hours? I'm hopeing it'll be ready for breakfast about say 9:00. On the butts I used Rachliens (sp) rub recipe from bbq bible. Last time it was too salty to me, so I added more brown sugar and put it on a little less. So far so good. TBS is rolling, my dog has her smoked pork bone from the butcher, and I'm chillin. I'll be checking in periodically if anything arises and checking for answers to the fattie question.