I don't usually take the time to take pics but I did this time. 7 pound butt went in the smoker Saturday. Here she is out of the package. All rubbed up. Wrapped up tight for a night in the garage fridge. Smoked the first 4 hours around 260 until I hit 160 IT which is when I took this pick. Then I foiled it and put it back in and pushed up the termp a little. And here it is after a nap in the cooler for and hour. Fell right apart. I hit is with some finishing sauce every couple hours when I changed chips. This stuff is good. No BBQ sauce needed. Total cook time 8.5 hours I ate the smoked pottato too.