So I did pork tenderloins and they were good, but room for improvement. Now going for pulled pork. Got a butt last night and did mustard, and Kc butt spice for rub. Let it rest over night. Fired up the MES 30 at 4:30 am this morning . As she was getting to temp., I sprinkled some brown sugar on the meat. Put it in at 5am with a 220 temperature reading with my Maverick 733. I'm using apple chips for smoke. Smells awesome. Am I strange for sitting in my backyard at 5am staring at a black box?