Well I went to the grocery store the other day looking for my next smoke. Found a decent price on bone in shoulder butt roasts. Mixed up some worcestershire and yellow mustard then smothered the butt. I mixed up my own rub (basic rub) and threw that into the Vitamix blender to get the chunks of brown sugar out... Well it turned my rub into dust... There she be, smoking away. I set my MES30 at 225* and it was consistently between 220-230* for the 15 hours. It was a beautiful fall night so I threw on my hunting jacket grabbed a bottle of wine and a cigar. Not much to complain about. Finally pulled when the IT got to 199* (I couldn't wait any longer). It fell apart when I grabbed it out of the smoker. I mixed up some of Chef JJ's finishing sauce with some minor changes. I added extra chipotle powder to the cayenne to give it a little more kick and about 1/4 cup white sugar. Then I reduced the sauce a little bit to make it a little thicker and bottled it and stored in the fridge till pulling time. I would have to say that my first butt was a success! And mighty delicious!!!! Left overs will be going out to the duck club for this weekends hunt!