Decisions....decisions.....do,I go with brisket or pork butt? Obviously the butt won out since i am posting here instead of the beef forum. Plan on starting it tomorrow afternoon for Sunday lunch. It is a 9 pounder, plan on smoking at 230F for as long as it takes without foil. :biggrin: Will use cherry wood to smoke. Rubbed down with yellow mustard and my home made rub of season salt, pepper, garlic powder, dried minced onions, Cajun seasoning and brown sugar. Here it is after applying the rub it is in the fridge now.