With a lot of new MES owners and other newbies I am going to post this with the intent of showing how easy it is, especially with the MES. You can do this with most smokers. The usual pork butt. I didn't trim any fat as it was very thin and good for the sear and bark. Painted with Youshida's, rubbed with Granulated garlic, lemon pepper, and Ultimate Tail Gate rub. This part is up to you as to what you use. I like to keep it simple and not overpower the meat flavor. This is mandatory IMHO. You will see why as I go. This is 3 cups beef stock and normally would have 1/2 onion sliced very thin. I didn't have any onion tonight. I did add some onion powder. ^^^^^^^ Jackpot is watching. I put it on the second rack right below the meat. The next step is optional but I like to sear for added flavor/bark. It also brings up the temps some. 600' Weber. Nice. Do all sides. On the top shelf above the drip pan. Add just enough chips to fill the loader. Don't try to force any more than will fit in. Probes in and reading. I will smoke at 225' with hickory. More to come as it proceeds. The hard work is over now.