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Pretty simple for the first time and as usual this forum was clutch in referencing info for the process. I used spicy sausage, pepper jack cheese, diced jalapeño, several spices and shredded Colby Jack cheese in my roll. MES at 245 and I pulled it when the IT reached 160. My only mistake and...

Turned out great! I leaned on this site a lot and have learned a lot. Thanks for all who have posted. Hope this post might help out another amateur like me.

190 now. This thing's taking its sweet time.

174 meat temp at 9AM.

On at 10:30 PM. 205 now, set for 225.

The slab...10.3 lbs: The rub: Paprika, garlic powder, onion powder, dry mustard, dried thyme, cayenne pepper, kosher salt. I did the whole thin layer of mustard thing to bind it easier. Wrapped up and back in the fridge for some quality time. Wedding today and some football (Go Bucks)...

Thanks all.  Yes, I've ran it already and seasoned it but may run it again tonight for a few hours again.  After the few replies I've gotten here and talking to a guy I work with I believe I'm going to start smoking this bad boy Saturday night.  I'll get everything prepped tonight or tomorrow...

Thanks Matt!  I had read a lot of posts about wrapping it and putting it in a cooler...will definitely do that.  The first thing I read weeks ago said to set my temp to 225 but with that size and slight time constraints I'm going to set my temp to at least 250 and see how it goes.  Can't decide...

Picked up a Masterbuilt 30" digital smoker and will be attempting my first Boston Butt this Sunday.  Picked up a 10.3 lb. monster from the butcher...only one they had left.  I've been doing a little reading over in the pork forum and going thru various posts with pictures thru the process has...