This is only my third time using my MES 30, and my first time ever doing a pork shoulder. I made myself up a rub with the main players being brown sugar and chili powder with some salt, black pepper, onion powder and garlic powder in for support. At the last second before rubbing the butt I tossed in about a handful of turbinado sugar into the rub just to help give it a bit more of a sweet crust (boy am I glad I did that!!). Coated the meat in a thin layer of yellow mustard, rubbed it generously with my rub and let her sit over night. This is what the 5 pound butt looked like before being wrapped: Tossed it onto my MES at 6:15am when my Maverick told me she was up to 230 degrees and my cherry chips were providing me with perfect thin blue smoke. The ONLY time I opened the door was 4 hours later to insert the meat thermometer. At 10:15am the temp was 154 degrees. I shut the door and didn't open it again until the Maverick alerted me that my desired temp of 195 degrees was reached at 6:30pm. I opened the door to find this masterpiece staring back at me. I almost shed a tear and how beautiful it was. It was a couple moments later that I snapped back into consciousness and remembered that I had to wrap this badboy in foil for a bit while I get the side dishes ready. While pulling I was in awe of how amazing this had come out. It was perfectly moist, tender, smokey, and the brown sugar based rub gave me the most amazing bark ever. Nice smoke colour too! (Thanks to the small chunks of hardwood charcoal that I added in with the woodchips) I just applied some of my favorite BBQ sauce and it was absolutely the best pulled pork I've ever had. In fact, I may go back for some left overs in a few minutes Thanks very much for reading my story and most importantly I'd like to thank everybody on this forum for providing the information that allowed me to do this perfectly my very first time! Cheers!