Fired up the trusty bar-b chef at 0750 and had butts at 195 by 1700. Meat fell apart and had a nice thick smoke ring. I used mustard and a homeade rub I found posted here. No time to inject but I couldnt imagine that it could be any better. You guys are awsome! All the great info. I used white oak chunks and hickory for my fire. Low and Slow at 225. Even though I am not OTBS worthy yet. I felt the zen of smoking meat. In the driveway with the kids playing. Light thin blue smoke all day! It was great!. I think that the rest of the zen experence for me was seeing all of my family and friend eating my Q and smiling. After SFQ finishing sauce no on even used the commercial sauce I had out. I will now be smoking meat of some type every year for the wifes birthday. Thank's again for all of the tips. I couldnt have done it without ya'll