After my 4th or 5th try, using the tips on this forum, I finally nailed a perfect smoked pork butt in my MES. We had a charity fundraiser event to raise money for a local food bank so I volunteered to bring pulled pork. I did five 8-10# butts in my MES over two days, and they came out perfect! I used Bone Suckin' Sauce rub on them and let them sit in the fridge overnight tightly wrapped in plastic wrap. In the smoker the next day, I used apple wood for the smoke, and a apple juice/cider vinegar/water mixture in the water pan with some sliced raw onion rings to keep it moist. Once they hit 190, I gave them a quick spritz with the cider vinegar/water mixture and let them get up to 200. Pulling them out, I foiled and wrapped in towel, then did the cooler trick for a couple hours. When they came out of the cooler, the fork just went right in an twisted like it was in butter. They practically fell apart just looking at them. I used a sauce recipe I found over here: http://thepauperedchef.com/2008/08/smoked-pulled-p.html and tripled the recipe to make a bunch of it. I also did a bacon wrapped fatty mixed with mild green chilies, shredded cheddar cheese, wrapped around cream cheese seasoned with some of the rub I used on the pork. I was surprised how quickly that went at the event lol. Thanks again to all on the forums for your tips and advise, I can't get enough of smoking stuff now, and am already looking for my first side barrel woodc/charcoal smoker.