I'll start by saying this is not my recipe, I owe it to the members of the forum. Just wanted to give details for other newbies and will take any pointers from the Pros. Smoker is a MES 40 (Masterbuilt Electric Smoker) I started this smoke with a 8 1/2 lbs Pork Butt from Sams Wholesale. The night before I rubbed it down with McCormicks AppleWood Rub Wrapped in Saran Wrap and Stuck it in the Frig. Fired up the Smoker at 8am and let come to 240 degrees (Kept the Smoker set at 240 Entire Smoking) When Smoker Came up to Temp I put in half dry and half wet Hickory and Cherry wood Chips. Waited for good Smoke and then put Butt on the second shelf down from the top and inserted Digital Probe (47 degrees) Fresh out of the Frig. In first 4 hrs I reloaded smoker box 3 times and never added anymore.( I was afraid to over smoke, but next time I will keep adding until 6th hr. Just to give an Idea of time and temps 4hrs- 146 degrees 6hrs- 160 degrees 7hrs- 167 degree / pulled and wrapped with Aluminum Foil 11hrs- 192 degrees 12hrs- 201 degrees I hit a plateu around 175 and it didn't seem like it would ever come up. This picture is 4 hrs/146 This Picture Is 7 hr. when I pulled to wrap in aluminum Foil Of Course the Best Picture for Last! At 12 hr / 201 degrees I pulled from smoker and wrapped in a old towel and stuck it in cooler for 1 hr This thing turned out Awesome and bone litterally fell out when I removed foil. I also forgot to mention that when I hit the 100 degree mark I started misting with 3 to 1 Apple Juice and Captain Morgan every hour until 160 Degrees. I want to thank everyone on the forum it was Delicious and the Wife and Kids were very impressed.