Even though I've been smoking stuff for a while now...the Picnic and Butt rarely make it past my grinder for sausage duties. Well, today I lost my virginity. I had a very large leg from the last hog I slaughtered that was destined to be ham, but turned out to be to fatty. So i gave it a rub and stuck it into the MES30 with the AMPTS loaded up with apple. I had to cut the hock of and it still barely fit.... 28hrs later..... Pulled and finished with Chef JJ's sauce.... Served with some slaw and Bassman's sourdough base recipe modified to Jalepeno & Cheese Rolls. It was very good...Maybe a little overdone....I never reached the magic 203F. It stalled at 156F and then topped out at 197F....I told myself toleave it alone and be patient as you guys have tought me....but after 6hrs I had to hae a look. The butt felt jelly like and the bone moved easily so i assumed it was done. I'm guessing my probe was touching a bone maybe. If i'd put a second probe in I bet i would've been over 205F. Ya live and learn. It's still a very tasty meal. Thanks for looking.