I just smoked my 1st pork butt last weekend using my 40" MES I bought from SAMS. Thanks again to those who responded to my 1st post regarding buy one or not and as to where. A great purchase! Anyhow, I read up on how to smoke a pork butt to eventually have pulled pork......low/slow. I seasoned the butt at least 16 hours ahead of putting it into the smoker...7:30 am Sat. morning. I set the temp. at 210 degrees and the timer for 8 hours. And then went on to adding smoking chips when needed. Also, added some crushed natural wood charcoal as well. Around 4 pm or so, took the butt out of the smoker (nice appearance and smelled great) and let it rest for 45 minutes or so in an oven. With a "warm setting". Now, when it came to "pulling the meat off"......not so good! Needed up carving the meat off, slicing it into smaller pieces, which somewhat helped with tearing the meat apart. Questions: Did I overcook the butt? If so, by how long? And, should I have set the temp. lower.....like at 190 or so? Thanks for your responds!!!