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Sounds delicious!

The final product was a success. I spritzed every hour from hours 5-19. It was cold tea. It's a method I've used for years on brisket.

Nice! I've thought about doing a conversion, and may do so once I get the new smoker built. I like having options.

FYI, smoke was from Apple and Maple.

Pulled, with 2 bottles of G. Hughes Sugar Free BBQ sauce.

About to pull them now, bones came out clean.

The temp graph is from my Meater+, which is much more reliable than my MES-40. It got through the danger zone within 4 hrs.

I have a double barrel reverse flow offset and Santa Maria grill being built from my design as I type. It's gonna take another month or so, but that will be another post.

Yes, water pan in an MES is a dual purpose water pan/drip pan. It was filled with water initially but then took on drippings. It's the 40, from 2009.

Disclaimer, I did have other meat in the smoker. I added two racks of baby backs and two racks of spare ribs about 10am yesterday. They were all pulled about 9pm and amazing.

Longest straight up smoke of my life: 27hrs 18minutes to cook two 9lb pork butts. I'm used to long 20hr+ smokes for 18lb Briskets, but didn't expect that with a stubborn piggy. Seriously, my Masterbuilt Electric smoker is on its last legs. Look at the massive differentials on the Ambient...