Picked up a 8.5 Boston butt yesterday at the store for my new masterbuilt 2 door smoker. Tried some ribs a few weekends ago and had mixed results. I decided to try a Boston butt because I've read they are more forgiving. Salted it yesterday for the dry brining and left it in the fridge last night. Fired up the smoker at 5am and got it up to temp with the butt on at 5:30. Smoking with Apple chips. Rubbed it down with veg oil and using meatheads Memphis dust rub. Maverick et-732 is all set up and going. I can't imagine trying to do a smoke without this thermometer. So far my smoker has held a good temp 225-235. I know it has a long way to go. The butt is at 130 after 2.5 hours. Just finished my third round of chips. Now it's time to let it go and just check my temps every now and then. I'll post pics with a finished product. Hoping for a great result.