Just joined the other day and am going to try my first smoke tomorrow. I've got two,(cut in half), Boston Butts, they cut them in half, and have got 4, 4 pound pieces and am going to smoke 2. Got a MES 30 and this is its first use. Rubbed the hams in mustard, put my rub on them, and have them in the fridge for over night;. For tomorrow, plan on heating the smoker to 225, putting a half and half mixture to apple juice and water in the pan, and adding wood chips, (apple and hickory), every 45 minutes for 7 hours. Then let it continue to go til the internal temp is 205. Keeping my fingers crossed and I'll have some pics tomorrow.
