I just completed my first fatty. I can see great potential here but mine sucked. I used tony chacheres original creole seasoning on 1/2 and cajun on the other. I had never used chacheres rubs before and did not realize they were pure salt. My fatty was so salty you could not even eat it. I also tried to get it to 165 but it stalled at about 161. when i took it off it was already getting dry. I think when it hit 160 it would have been good enough. Next time I will smoke one w/o a rub.