Well last night after i got off work around i took out two full packers i bought from Waco pork and beef processors. Trimmed them and threw on a rub with just salt, pepper and a bit of paprika. Turned on the new GMG Jim bowie and set it to 235. Set them in the smoker around 9:45 pm and put the maverick probe on the grill grate and one in a brisket. 12:30am rolls around and i go to check on them and they are looking amazing so i decide to spray a bit of applejuice on them and close the lid and refill the hopper. 2 hours later the internal was staying at 165-175 but i decided i was not gona wrap them in foil since i want to get my confidence during the stall up. 4am rolls around and well i was rewarded with amazing bark and the internal was at 207 and probe test went through like butter. Pulled them off and sprayed them again THEN decided to wrap them and sit them in a dry cooler until morning. Finally got about 3 hours of sleep and when i unwrapped and sliced this is what i was rewarded with. Moist and sooo proud of that smoke ring! What do you guys think? Not to bad for NEVER EVEN TRIMMING A BRISKET! :yahoo: