I didn't take any pic - forgot as I was doing to many other things, but wanted to share. here's how it went .. Friday - rubbed it down and left in fridge over night. sat am - pulled it out around 8 am to 'warm' up and added the rest of my rub to it. 9:30am - put the 4.9lb boston butt in the MES 40 smoker. started off the temp at 225 - but as the temp outside, including the wind - was pretty bad - i increased it to 250 after about 2 hours into the cooking phase. I'd read somewhere that I needed to get the temp up to 140 pretty quickly - for safety sake. Is this true? filled/re-filled 6 times the hopper with a 'fruit wood' mix. didn't have any hickory or mesquite ... 2:30pm - temp at 160 degrees. removed from smoker - double-foiled it and moved it to the oven inside. 7pm - done. left it sit for about 40 minutes and tore it apart. I guess this is 'normal' for the cooking time, considering the temp in the am never got up to 40 till after 12pm. thoughts ... loved the meat and rub, but didn't care for the 'fruit wood' mix for the smoke. Don't get me wrong - the taste was good and didn't need any extra sauce or flavors - but it's totally different that what I'm used to down here in the south (SC). comments or thoughts on the cooking times ??