I decided to smoke a butt and shoulder with pics fom start to finish since I see alot of new folks on here, I figured I could answer alot of questions at once. Heres' the temps up to 170*, that's when I took a nap and set the alarm.Starting at 11:20 - 37* / 12:00 - 54* / 12:30 - 69* / 1:00 - 81* / 1:30 - 93* / 2:00 - 99* / 2:30 - 111* / 3:00 - 116* / 3:30 - 125* / 4:00 - 133* / 4:30 - 142* / Foiled and re-thermed. 5:00 - 143* / 5:30 - 151* / 6:00 - 153* / 6:30 - 170*. Finished at 210* let rest and it fell apart, just hit it a few times with a big spoon. I started with a injection of beef broth, garlic and onion powder, kosher salt, old bay seasoning, habanero and chile pequin sauce. I let the mixture set overnight in the fridge and ran it through a strainer so it wouldnt clog my injector needle. I then injected the pork right in the cryovac and let sit overnight. I then smoked till 142* with hickory and a little mesquite. I added 12 more briquets about 3/4 through the smoke job. I poured the liquid from the re-usable pan into a sauce pan and used a baster and sucked just the liquid off the bottom avoiding the grease for a finish sauce. My UDS ran at 250* at the lid and just under 300* on the outside edge. I will run just over 300* on the outside normally but the wind was blowing pretty hard today. I hope this helps and enjoy.