Smoked this 8 lb butt this Thursday. Have had this Brinkman Cimarron since 2001 and I grill the heck out of it but only dabled some in smoking. Went all in this time. 11.5 hours between 250F and 300F with pecan and post oak. Was/is delicious and the crunchies are soooo good. Picked up some pointers by looking through several posts on this site. Thanks.