Tried the method where you smoke to 140 degrees, then foil wrap, then smoke more, then let it "rest" in a cooler for two hours. The meat turned out perfect, but here's a few tips: *Definitely rub it with a thin coat of mustared the night before. Be sure to use a GOOD rub the night before too. *Mopping with a SPRAY BOTTLE is definitely the way to go. * There is NO WAY an eight pound butt will ever reach 205 degrees in a 225-degree smoker. I smoked for 8 hours, and the temp "stuck" at 160. I finished in the over and -- fearing it would never heat t0 205 in a 225F oven, I boosted the heat to 300. And it ended up PERFECT. *Make sure you use a well-marbled butt. Happy smoking to all! So now how do I get membership in the Order of Thin Blue Smoke?