So Sunday we had a couple come over to watch the Packer game and i figured it would be a good chance to try out the smoker I got for Christmas. So i got a 5lb pork butt and put yellow mustard on it. then rubbed it with something i just made up. Mainly sugar and then the normal stuff every on here puts in there forums. I was thinking it was going to take around 7 hours but ended up taking about 9. Here are the picks. After coming out of the fridge Sunday morning This is Sunday morning after the plastic wrap came off The poor ECB warning up. It was about 10F outside and didnt get above 20F all day so i used a welding blanket to keep it warm. It actually worked like a dream. I tried some test runs a few days ago and couldn't get it above 200 in this type of weather. With this i was able to get it to about 260 if i wanted but for the entire smoke i run it around 225-235. This was at 3 hours. Put the probe in and was at about 130 so looking good. Also you can see hear i left the fat on. I should of taken most of it off. Ohh well. Live and learn. I foiled it at 160. Didnt take a picture of that. Sorry. This picture is when it was coming off. About 9 hours later. IT was at 204. I wrapped it in towls and let it stand for about and hour. This was after that. And of course the money shot. I think i can do better but this was still the best pulled pork ive ever had. Very moist and tender. The bone pulled right out with not a single piece of meat on it. The wife and other coupled agreed that it was really good. Thanks to everyone for the posts and info that they post on this site that helped make this work out.