15.5# of bone-in butts that were rubbed and rested in fridge for 12hours Rub: Â½ cup brown sugar Â½ cup regular sugar 4 Tbsp Rileys all purpose seasoning 4 Tbsp paprika 1 Tbsp Rileys mild chili seasoning 1 Tsp cayenne pepper 1 Tbsp regular pepper 1 Tbsp basil leaves Smoked in a Masterbuilt Electric Smokehouse @ 235* for 7 Hours. Foiled at 160* and heated @ 225* for an additional 6.5 hours to reach 197* internal. Left in insulated smokehouse to rest for 2 hours with power off. This smokehouse has been modified (see my post: in the electric smokers section) The results of my labors thanks to all of you. THIS FORUM IS A VALUABLE RESOURCE. I TIP MY COLD ONE TO YOU, SALU! Now for a smidgen of sauce and a few buns. Thanks again to all contributors!